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Lemon semolina cake from Crumb: The Baking Book by Ruby Tandoh

  • semolina
  • lemons
  • caster sugar
  • butter

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Notes about this recipe

  • 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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