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
Scale
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.
