lemon bread or what to do w/ leftovers?

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Lemon bread: a sweet, soft bread-like cake, rather dense, but juicy nevertheless… I decided to add a chocolate icing.

Yes – I know rule #52 about leftovers… however, sometimes there are leftovers. This time I had some semolina flour idling in my pantry – from a try to bake my own Ciabatta rolls i. e. Italian rolls. Semolina flour is made from durum wheat & mainly used for bread & pasta.

I surfed the food blog universe & found a recipe for lemon bread w/ semolina flour – a sweet bread more like a pound cake!

My approach was as simple as possible…

…there are only few ingredients…


  • semolina flour
  • butter
  • sugar
  • eggs
  • lemon zest & lemon juice
  • …& chocolate!

We start lining the baking tin in a way to facilitate the retrieval of the cake later on.

…& we don’t forget to preheat the oven to 170° C w/ fan.

We prepare the lemon zest & the lemon juice.

We start w/ combining butter, sugar & eggs. Then the rest follows…

All marches in the baking tin & the tin marches in the preheated oven… to return as a nice, slightly brown cake!

The cake must cool down before ending up on its final plate.

Actually – we’re finished!

However, there’s the chocolate icing… We melt the chocolate in a bain-marie & spoon it all over the cake.




lemon bread or what to do w/ leftovers?
Lemon bread: a sweet, soft bread-like cake, rather dense, but juicy nevertheless... I decided to add a chocolate icing.
Prep Time45 minutes
Cook Time35 minutes
for the cake:
  • 200 g semolina flour
  • 1 tsp baking powder
  • 175 g butter
  • 200 g sugar
  • a pinch of salt
  • 3 eggs
  • zest of an organic lemon
  • juice of an organic lemon
for the baking tin:
  • oil for greasing the baking tin
  • baking parchment
for the chocolate icing:
  • 75 g dark chocolate
  • baking tin 25 cm
  • handheld electric mixer
how to:
  • Preheat the oven to 170 degrees C w/ fan.
  • Prepare lemon zest & lemon juice.
  • Mix semolina flour & baking powder.
  • Combine butter, sugar & salt w/ a handheld electric mixer.
  • Add eggs & combine thoroughly.
  • Add lemon zest.
  • Add flour mix.
  • Finally add lemon juice.
  • Grease the baking tin & cut the baking parchment to cover bottom & long sides.
  • Pour the cake batter in the baking tin.
  • Bake it for 35 min in the preheated oven.
  • Make the usual test w/ a wooden pin... if the pin doesn’t come out clear - add another 5 min in the oven.
  • Let the cake rest for about 10 min.
  • Remove the cake from the baking tin & let it cool completely.
  • Melt the chocolate in a bain-marie.
  • Pour resp. spoon the chocolate over the cake & let it cool.
Prep Time: Includes the preparation of the cake as well as the chocolate icing - doesn’t include any cooling time.
Lemon: If the lemon is rather large (i. e. you’ve bought a 500 g packet w/ 3 lemons) you’ll get a lot of lemon juice out of 1 lemon (about 50-60 ml). Start w/ using only about half of it - add the rest carefully & only if you’re sure that the cake batter won’t get too runny.
You can store the lemon bread in your fridge (in a sealable box!) for at least a week.
Sorry: no experience w/ freezing.


(information on equipment)


We’ve got a fine dense cake – a solid cake.

W/o chocolate icing you may enjoy the lemon bread for breakfast – maybe w/ some butter… or also for your afternoon coffee or tea… W/ chocolate icing it’s self-sufficient!


The businesswoman with too many office hours thinks

A quick simple cake out of leftover flour… I think the semolina flour provides its density, its firmness, but it doesn’t seem to be a dry cake.

Just the right slice of cake for my afternoon espresso!

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keep it simple. be flexible. always.