Lemon-Kissed Semolina Cake (Basboussa) – A Middle Eastern Delight

In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil, reduce heat, and simmer for 8–10 minutes until slightly thickened. Stir in rose water if using. Set aside to cool.

Make the cake batter:
In a mixing bowl, combine semolina, sugar, baking powder, salt, and lemon zest. Add yogurt, melted butter, and milk. Mix until a thick, smooth batter forms. Let it rest for 10 minutes.

Assemble and bake:
Preheat oven to 350°F (175°C). Grease a square or round baking dish (8×8 inches). Pour in the batter and smooth the top. Score lightly into squares or diamonds and press an almond in the center of each piece.

Bake:
Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.

Add syrup:
While the cake is still warm, pour the cooled syrup evenly over the top. Let it soak in completely before cutting.

Serving and Storage Tips

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.