Maggiano's Little Italy Lemon Semolina Bundt Cake

Source: Maggiano's Little Italy, Chicago, Illinois

5 ounces whole butter
1/4 pound sugar
3 whole eggs
Zest of lemon
1/2 pound sour cream
1/2 teaspoon vanilla extract
1/4 pound cake flour
3 ounces semolina (course grind)
1/4 teaspoon salt
1/2 teaspoon baking soda

Syrup:
1/2 cup fresh lemon juice
1/4 cup sugar
1/2 cup water

Spray Bundt pan with pan coating.

Cream together butter and sugar on medium speed in mixer with paddle for 8 - 10 minutes until very light.

While butter is beating, sift together flour, salt, and baking soda. Set aside.

Add eggs slowly to butter mixture. Mix well after adding eggs.

Add sifted dry ingredients with semolina, alternating with sour cream, in 2 additions. Scrape down mixing bowl after each addition.

Fill Bundt pan 3/4 full.

Bake cake in a 325 degree F oven (fan on) for approximately 20 to 25 minutes (longer if not using a convection oven). Cake is ready when a wooden skewer inserted comes out clean.

Unmold cake when mostly cool. Poke holes into top of cake and drizzle lemon syrup over cake.

For Syrup: Bring sugar, water, and lemon juice to a simmer. Remove from heat. Spoon syrup evenly over cake.

Cool cake and store at room temperature.