If you’re longing for a sweet treat that feels both familiar and exciting, this Lemon Crepe Cake (Basbousa) Recipe is exactly what you need. Bursting with bright citrus flavor and a tender, moist crumb from semolina, this classic Middle Eastern dessert layers simple ingredients into a delightfully textured cake infused with luscious lemon syrup. It’s the perfect balance of zesty freshness and comforting sweetness that brings a festive vibe to any table, whether it’s a casual gathering or a special celebration.
Ingredients You’ll Need
The magic of this Lemon Crepe Cake (Basbousa) Recipe lies in its uncomplicated but thoughtfully chosen ingredients. Each one plays an important role, from the coarse semolina creating that signature grainy texture to the fresh lemon zest and juice highlighting the citrusy brightness that defines this dessert.
- 1 cup fine semolina: This key ingredient gives the cake its dense yet tender texture and a subtle nuttiness.
- 1 cup plain yogurt: Keeps the cake moist and adds a lovely tang that complements the lemon.
- 3/4 cup granulated sugar: Sweetens the batter, balancing the tartness of lemon perfectly.
- 1/2 cup unsalted butter, melted and cooled: Brings richness and helps achieve a soft crumb.
- 1/4 cup milk: Lightens the batter texture just enough for a tender bite.
- 1 teaspoon vanilla extract: Adds depth and warmth to the flavor profile without overpowering the lemon.
- 1 teaspoon baking powder: Provides a gentle lift to the cake structure.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- Zest of 1 lemon: Delivers a fresh, aromatic citrus punch directly in the batter.
- 1/4 cup fresh lemon juice: Infuses the cake with authentic lemon tanginess.
- 1/2 cup blanched almonds (optional): Decorative and adds a delicate crunch to the topping.
- For the syrup – 3/4 cup granulated sugar, 3/4 cup water, 2 tablespoons fresh lemon juice: This simple syrup soaks into the hot cake, giving it that irresistible moistness and zesty finish.
How to Make Lemon Crepe Cake (Basbousa) Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and generously grease an 8×8-inch baking dish. This ensures the cake will have an easy release and a beautiful, even bake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the fine semolina, granulated sugar, baking powder, salt, and freshly grated lemon zest. This blend forms the flavor base and texture framework for the cake.
Step 3: Incorporate Wet Ingredients
Add the yogurt, melted and cooled butter, milk, vanilla extract, and fresh lemon juice to the dry mix. Stir everything together gently until a smooth, cohesive batter forms. The batter should feel thick but spreadable.
Step 4: Pour Batter and Score
Transfer the batter evenly into your prepared baking dish and smooth out the top with a spatula. To prepare for serving sizes and to let the syrup sink in better later, score the surface into diamond or square shapes carefully. If you like, place a blanched almond in the center of each piece for a lovely touch.
Step 5: Bake to Golden Perfection
Bake in the preheated oven for 35 to 40 minutes. You’ll know it’s ready when the top is lightly golden and the cake feels set to the touch but still moist inside.
Step 6: Prepare the Lemon Syrup
While the cake is baking, bring the sugar and water to a boil in a saucepan. Once boiling, reduce to a simmer and let it cook for 5 minutes until slightly thickened. Remove from heat and stir in fresh lemon juice for that signature tanginess.
Step 7: Soak with Syrup and Cool
As soon as the cake is out of the oven and still hot, slowly pour the warm lemon syrup evenly over the surface. This step infuses the cake with moisture and that unforgettable citrus sweetness. Let the cake rest and absorb the syrup fully, cooling to room temperature before slicing and serving.
How to Serve Lemon Crepe Cake (Basbousa) Recipe
Garnishes
To make your Lemon Crepe Cake (Basbousa) Recipe look even more inviting, top it with toasted nuts such as almonds or pistachios for texture and nuttiness. You might also dust a little powdered sugar or add thin lemon zest curls for a pretty, fresh finish that excites the eye and palate.
Side Dishes
This cake pairs wonderfully with a cup of strong black coffee or mint tea, which cuts through the sweetness and enhances the cake’s lemony flavors. For a more indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream adds richness and cooling contrast.
Creative Ways to Present
Try cutting the cake into smaller, bite-sized squares for parties or place individual slices on pretty dessert plates with a drizzle of extra lemon syrup around. Add edible flowers or a sprinkle of crushed pistachios for an elegant touch that’s sure to impress any guest.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Crepe Cake (Basbousa) Recipe covered tightly in the refrigerator. It stays wonderfully moist and flavorful for up to 4 days, making it great for preparing ahead of time.
Freezing
This cake freezes well! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months, then thaw overnight in the fridge to enjoy a fresh-tasting dessert whenever you want.
Reheating
To enjoy your cake warm, reheat slices gently in a microwave for 15 to 20 seconds or in a low oven at 300°F until just warmed through. The syrup keeps it moist, so reheating enhances its comforting texture and fragrance.
FAQs
Can I substitute whole milk for yogurt?
Yogurt adds moisture and a subtle tang that milk alone can’t replicate. Using only milk may result in a less moist and less flavorful cake, so it’s best to stick with yogurt as the recipe recommends.
Is fine semolina necessary, or can I use coarse semolina?
Fine semolina is preferred because it creates a smooth, tender texture in the cake. Coarser semolina may lead to a grainier texture that doesn’t absorb the syrup as nicely.
Can I make the syrup less sweet?
Absolutely! You can reduce the sugar in the syrup to suit your taste, but keep in mind this might slightly affect how the cake absorbs and balances sweetness overall.
What can I use instead of blanched almonds for topping?
If you’re not a fan of almonds or have allergies, try pistachios, walnuts, or even edible rose petals for a decorative finish that complements the flavors beautifully.
How long should the cake rest after adding the syrup?
Let the cake rest for at least 2 hours to fully absorb the syrup and develop flavor. It tastes even better after resting overnight when the flavors deepen and the texture softens.
Final Thoughts
This Lemon Crepe Cake (Basbousa) Recipe brings a burst of sunshine to your dessert table with its vibrant lemon flavor and wonderfully moist texture. It’s a recipe that’s as joyful to make as it is to eat. I can’t wait for you to try it and share that same sense of delight with your friends and family. Once you’ve made it, I’m sure it will become a cherished go-to dessert that brightens up many occasions.
Print
Lemon Crepe Cake (Basbousa) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Lemon Crepe Cake, also known as Lemon Basbousa, is a delightful Middle Eastern semolina dessert soaked in a fragrant lemon syrup. It features a moist, tender crumb infused with fresh lemon zest and juice, topped with blanched almonds for added texture. Perfect for citrus lovers and an elegant treat to serve any time.
Ingredients
Cake:
- 1 cup fine semolina
- 1 cup plain yogurt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup blanched almonds for topping (optional)
Syrup:
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the fine semolina, granulated sugar, baking powder, salt, and lemon zest. Stir until well mixed to evenly distribute the leavening and zest.
- Add wet ingredients: Stir in the yogurt, melted and cooled unsalted butter, milk, vanilla extract, and fresh lemon juice into the dry ingredients. Mix until a smooth and uniform batter forms with no lumps.
- Pour and score batter: Transfer the batter evenly into the prepared baking dish and smooth the top with a spatula. Using a sharp knife, gently score the surface into diamond or square shapes for easier serving. Optionally, place a blanched almond in the center of each piece for decoration and added texture.
- Bake the cake: Place the dish in the oven and bake for 35 to 40 minutes, or until the top is lightly golden and the cake is set but still moist.
- Prepare the syrup: While the cake bakes, combine the granulated sugar and water in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes to thicken slightly. Remove from heat and stir in the fresh lemon juice.
- Soak the cake in syrup: As soon as the cake comes out of the oven, slowly pour the warm lemon syrup evenly over the hot cake to allow it to be absorbed fully, enhancing moisture and flavor.
- Cool and serve: Let the cake cool completely in the baking dish to allow the syrup to soak in thoroughly. Once cooled, cut along the scored lines and serve. For best results, allow resting for several hours to develop flavors.
Notes
- This lemon basbousa tastes even better after resting for several hours, as the syrup fully soaks in.
- For an extra citrus punch, add a few drops of lemon extract to the batter along with the fresh lemon juice and zest.
- Blanched almonds are optional but add a nice visual and textural contrast.
