Instructions:
1. Prepare the Syrup:
In a small saucepan, combine the sugar, water, lemon juice, and honey (if using). Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
Allow the syrup to simmer for 5-7 minutes until it thickens slightly.
Remove from heat and stir in the lemon zest if using. Set aside to cool while you prepare the cake.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan or individual muffin tins with parchment paper.
3. Make the Cake Batter:
In a large bowl, whisk together the semolina, flour, baking powder, baking soda, and salt.
In another bowl, whisk the olive oil, sugar, and eggs together until the mixture is smooth and slightly thickened.
Add the yogurt (or milk), lemon zest, lemon juice, and vanilla extract to the wet ingredients and mix until fully combined.
Gradually fold the dry ingredients into the wet ingredients, stirring gently to create a smooth batter.
OKLAHOMA FRIED ONION BURGERS
Delicious Zucchini Frittata Recipe
Creamy Potatoes with Cheese and Garlic
HARNESSING THE POWER OF GARLIC: A NATURAL REPELLENT AGAINST LIZARDS AND INSECTS
With the heat coming, I always use this hack to banish all the bed bugs, fleas, and moths
Crisp Cucumber and Tomato Salad
Hands down, these are the only sliders my hubby will eat when he’s watching football!.
Salted butter caramel rolled biscuit
Young Woman Gets a Job as a Maid and Notices Mother’s Framed Photo in Boss’s Bedroom – Story of the Day
