Meyer Lemon Cake

• ¼ cup Meyer lemon juice + zest of two lemons (see note)
• 1 cup semolina flour (see note)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground mace
• 4 eggs
• ½ cup granulated sugar
• ½ cup extra virgin olive oil
• ¼ cup raw honey
• 1 cup Greek nonfat yogurt
• 1 tsp vanilla

Optional Glaze Ingredients

• 2 Tbsp raw honey
• 1 Tbsp fresh lemon juice
• 2 tsp lemon zest

Directions

• Preheat oven to 350 degrees Fahrenheit
• Coat two 9” round cake pans with cooking spray and line the bottoms with parchment paper (9” circles)
• Zest two Meyer lemons, set aside
• Juice enough Meyer lemons to yield 1/4 cup, set aside
• In a bowl, combine the semolina flour, baking soda, baking powder, salt, and mace.
• In a separate bowl or a stand mixer, cream the sugar and the eggs until light and lemon colored.
• Pour in the olive oil and mix until well blended.
• Add the honey, yogurt, vanilla, reserved lemon juice, and zest. Mix at low speed to combine.
• Slowly add the dry mix into the wet batter and mix at low speed until just combined.
• Divide batter into prepared cake pans and bake for 25 to 30 minutes, or until a toothpick comes out clean and the top is golden.
• If using the glaze, prepare it while the cake bakes. Warm the honey in a microwave-safe glass measuring cup. Stir in the lemon juice and zest. Set aside.
• Remove cakes from oven and place on cooling racks.
• If desired, use a pastry brush to apply the glaze to the tops of the cakes.
• If desired, serve with 2 tablespoons warm cream or 1/4 cup high-quality ice cream.

Ingredient Notes:

• Meyer lemons are in season. If you don’t have a tree, someone in your neighborhood probably does, but you can make the cake with regular lemons.
• Semolina flour is ground whole durum wheat berries. It is coarser, darker, and more golden in color than all-purpose flour, and it has a mild, earthy aroma. Try garbanzo flour as a substitute for semolina flour if you must avoid gluten.