whole meyer lemon semolina cake with yogurt-olive oil glaze
INGREDIENTS
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This cake is baked in a small (sometimes called a "mini" or half-size) Bundt pan. If you don't have that size pan, you can use a 6 - 8 cup fluted pan, but the height of the cake will be shorter
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ingredients
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1 tablespoon plus 1 stick butter (1/2 cup), at room temperature
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1 tablespoon plus 1 cup all-purpose flour
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2 Meyer lemons
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½ cup semolina flour
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¼ teaspoon fine sea salt
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¼ teaspoon baking powder
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1/8 teaspoon baking soda
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½ cup natural cane sugar or granulated sugar
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2 eggs, room temperature
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For glaze:
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1 cup powdered sugar, sifted to remove lumps
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1 tablespoon extra-virgin olive oil
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1 tablespoon Greek yogurt (plain or vanilla flavored)
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1 teaspoon fresh Meyer lemon or plain lemon juice
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