Zesty Lemon Basboussa: A Citrusy Twist on the Classic Semolina Cake

Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 or 9×9 inches) with butter or oil.

In a bowl, mix the semolina, sugar, yogurt, melted butter, baking powder, salt, lemon zest, and vanilla until well combined. Stir in the shredded coconut if using.

Spread the batter evenly in the prepared dish. Smooth the top with a spatula.

Score the top into squares or diamonds and press an almond into the center of each if desired.

Bake for 30–35 minutes or until golden and a toothpick comes out clean.

While the cake bakes, make the syrup:

In a saucepan, combine sugar, water, lemon juice, and zest.

Bring to a boil, then reduce heat and simmer for 8–10 minutes until slightly thickened. Add blossom water if using and remove from heat.

Once the cake is out, immediately pour the warm syrup over the hot cake. Let it absorb completely.

Cool before slicing and serving.

Serving and Storage Tips:

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