I was at one of my favorite restaurants, Delfina (in San Francisco) the other night and had a wonderful cake for dessert. It was a lemon semolina cake made with meyer lemons. The cake was wonderful--great texture from the semolina and lemony, but not too biting--from the meyer lemon juice. It was kind of a "tea cake"--not too sweet, no frosting. There were no discernible nuts in the cake, nor did it have any raisins. I've seen recipes for Greek cakes similar to this but they seem to have other things added into them.
Does anyone have a recipe for something like what I had at Delfina?