Lemon semolina cake from Crumb: The Baking Book (page 45) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute granulated sugar for superfine sugar in the syrup.

  • TrishaCP on January 20, 2017

    This is Ruby's take on a lemon drizzle cake, and I loved it! She mentions she likes her drizzle cakes quite tart, and this one is nice and bright but not too sour. I really like the semolina here- she is correct in that it makes the texture interesting in a good way. My cake did collapse in the middle a bit when I banged it getting it out of the oven, so be careful.

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