Rustic Semolina Lemon & Rosemary Cake Tarifi

Malzemeler

• 1 Cup Semolina Flour, 2 Cups All-purpose Flour, 1/2 Cup Coarsely Ground Cornmeal, 2 Teaspoons Baking Powder, 1/2 Teaspoon Baking Soda, 1 Teaspoon Salt, 2 Cups Sugar, Zest from Two Large Lemons, 1/4 Cup Freshly Squeezed Lemon Juice, 1 Tablespoon Finely Chopped Fresh Rosemary, 1 Cup Olive Oil, 4 Large Eggs, 1 Teaspoon, (Or 1/2 Teaspoon Vanilla & 1/2 Teaspoon Lemon Extracts), 1 Cup Fat Free Greek Yogurt

Hazırlanışı

1. Preheat oven to 350 degrees F. Lightly grease and flour a 12 inch Bundt pan. Place the three flours, baking powder and soda, and salt in one bowl. In another bowl, mix together the sugar, lemon zest and rosemary and stir to mix. Using a hand mixer, add the oil to the sugar and mix on medium speed. Add the eggs one at a time, then the extract and lemon juice, and beat until well mixed. Add half the flour mixture to the eggs, then half the yogurt and beat until mixed, then add the rest of the flour mixture and yogurt and mix just until blended. Pour the batter into the Bundt pan, and spread evenly with the back of a spoon, then bake for about 1 hour, or until a cake tester comes out clean. Cool the cake 10 minutes, then carefully run a knife around the pan and turn it over onto a plate. Cool to room temperature before slicing.

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