Sometimes I feel I should rename this blog ‘An ode to lemons’. The last three cakes I’ve done on my blog have been variations of lemon cake. Mini Rhubarb Lemon Buttermilk Bundts, Blueberry and Lemon Drizzle Bundt, and now this Saffron and Lemon Syrup cake. Hopefully you won’t mind though, because this summery, sunshiney cake was too good not to share.
This cake was a winner for me because it was the first time I have enjoyed a semolina cake. Normally, I find cakes with semolina or polenta in have a strange gritty or claggy texture, but this one had just the right amount of substance whilst remaining lovely and soft. The sliced lemons on top retain a hint of bitterness which contrasts nicely with the sweet cake perfectly – it definitely wasn’t hanging around in the cake tin for long! I seem to be having a real thing for upside down cakes at the moment, constantly adding them to my To Bake lists so you can definitely expect some more soon – I love how they look impressive with so little effort. You can find the recipe from Honey & Co. here – the only change I made was to make a quick lemon syrup to soak the cake in as I wasn’t actually such a fan of the leftover saffron version. Enjoy!
