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## 🧁 **How to Make Lemon Basboussa (Semolina Cake)**
### 1. **Preheat the Oven**
– Set your oven to **350°F (175°C)**.
– Grease a **9×9-inch baking dish** or similar pan with butter or oil.
### 2. **Prepare the Batter**
– In a large bowl, mix together the **semolina**, **sugar**, **baking powder**, **salt**, **lemon zest**, and **coconut** (if using).
– Add the **yogurt** and **melted butter**. Stir until well combined into a thick, scoopable batter.
– Pour the batter into the greased pan and **spread it evenly** with a spatula.
– Let it **rest for 10–15 minutes** so the semolina absorbs the liquid.
### 3. **Score and Garnish**
– Using a sharp knife, score the top into diamond or square shapes.
– Place a **blanched almond** in the center of each piece.
### 4. **Bake**
– Bake for **30–35 minutes**, or until the top is golden and a toothpick inserted in the center comes out clean.
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## 🍯 **While It Bakes: Make the Lemon Syrup**
– In a small saucepan, combine the **sugar** and **water**.
– Bring to a boil, then reduce to a simmer for 5–7 minutes until slightly thickened.
– Add the **lemon juice** and simmer for another minute.
– Remove from heat and stir in **rosewater** or **orange blossom water** if using.
> 📝 Tip: Let the syrup cool slightly while the cake finishes baking. You want warm syrup on a hot cake (or vice versa) for best absorption.
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## 🍰 **Soak and Serve**
– Once the cake is done baking, **remove it from the oven**.
– While it’s still hot, slowly **pour the warm syrup** evenly over the cake.
– Allow the cake to **absorb the syrup fully**—this takes about 15–20 minutes.
– Once cooled, cut along the pre-scored lines and serve!
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## 🫖 **Serving Suggestions**
– Serve with **mint tea**, **Turkish coffee**, or a glass of cold milk.
– For an extra indulgence, top each slice with a **spoonful of whipped cream** or a dollop of **Greek yogurt**.
– Store leftovers in an airtight container at room temperature for up to 3 days.
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## 🌟 **Why You’ll Love This Recipe**
– **Quick and easy**: No mixer required!
– **No eggs**, making it perfect for egg-free diets.
– A **great make-ahead dessert** for gatherings and holidays.
– Naturally **gluten-light** (but not gluten-free) due to the use of semolina instead of wheat flour.
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## 💬 Final Thoughts
This **lemon semolina cake (basboussa)** is proof that the simplest ingredients can create something truly special. Moist, flavorful, and bursting with lemony brightness, it’s a dessert that brings joy with every bite. Whether you’re new to Middle Eastern sweets or a long-time fan, this twist on the classic basboussa is one you’ll come back to again and again.
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Would you like a printable version of this recipe or suggestions for other semolina-based desserts?
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