I love this incredible lemon cake! It's made with whole pureed lemons and it has a moist, dense crumb. Drizzle the cooled cake with a tangy yogurt glaze. This recipe makes a small cake that goes perfectly with tea or as a snack.
Use your fingers to smear the 2 teaspoons butter all over the inside and into the nooks and crannies of a half-size Bundt pan (6 – 7 inches in diameter) or 8-inch round cake pan. Sprinkle 1 tablespoon of the flour into the pan and rotate to distribute the flour in an even coating over the butter. Knock out any excess flour by tapping the pan upside down. This is an important step to ensure your cake doesn’t stick to the pan.
Cut the lemons in half, then into 8 wedges each. Remove the seeds. Put the lemons in a food processor with 2 tablespoons of the sugar and process until fairly smooth. It’s okay if some very small pieces of peel are visible. You should have about 1/2 cup puree.
In a small bowl, whisk remaining 1 cup flour together with the semolina, salt, baking powder and baking soda.
Beat the remaining stick of butter with the sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until fluffy, 2-3 minutes. Beat in the eggs one at a time.
Scrape down the sides of the bowl and add the lemon puree to the mixer. Beat until combined (it will look curdled, but that's okay). Add the flour mixture and stir just until the batter comes together with no streaks. Spread the batter evenly into the Bundt pan.
Bake 35-40 minutes, or until the top of the cake springs back to the touch and a toothpick emerges from the cake with a few moist crumbs. Cool the cake in the pan 10 minutes before turning out onto a rack to cool completely.
To make the glaze, stir together all the ingredients until smooth. Drizzle the glaze over the cooled cake and let it set a few minutes before slicing.
This cake is baked in a "mini" or half-size Bundt pan. If you don't have that size pan, you can make the cake in a 8" round cake pan instead.Inspired by Whole Orange Cake