Preheat oven to 350F/180C. Line 8 cavity muffin tin with square parchment paper hanging outside the muffin tin, if you can grease you can do it. I didn’t I only place the parchment paper and carefully fill them with batter.

Place butter, sugar and lemon zest in a bowl and mix well with handmixer, or kitchen aid stand mixer until it light and fluffy. To this add almond meal and again mix well. Then add one eggs at a time and mix well.

To this add semolina, baking powder, salt and mix once again. Then add lemon juice and mix once again.

Then divide the batter into muffin tin and place lemon slice on the top.

Bake the cake for about 25-30 minutes until the sides become golden brown and when tooth pick inserted in the center of the cake comes out clean.

While cake is baking make the lemon syrup with sugar and lemon juice until the sugar dissolves remove from fire.

Spoon or brush the lemon syrup on warm cake as soon it comes out of the oven.

Enjoy with cup of tea or coffee. Make sure that cake should remain in the parchment paper until it is ready to serve.