If there’s one dessert that manages to be rich, moist, flavorful, and incredibly easy to make, it’s the beloved Basboussa. Originating from Middle Eastern and North African cuisine, this golden cake made from semolina and soaked in sugar syrup has become a timeless favorite around the world. But this version adds a refreshing citrus twist with lemon, balancing the sweetness and enhancing the aroma for a dessert that’s both indulgent and vibrant.
Let’s explore the history, ingredients, and full step-by-step recipe for making the perfect Semolina Cake with Lemon at home.
What is Basboussa?
Basboussa, also known as Revani, Harissa, or Namoura depending on the country, is a semolina-based cake that is traditionally soaked in sugar syrup. It is known for its coarse texture, buttery richness, and sweet glaze that seeps into every bite. It’s often garnished with nuts like almonds or pistachios and is served during special occasions or family gatherings.
When paired with lemon, it gains a beautiful zesty freshness that cuts through the richness, making it more balanced and refreshing.
Ingredients for Semolina Cake (Basboussa) with Lemon
This recipe is simple and requires basic pantry ingredients, yet delivers a truly memorable flavor.
For the cake:
- 2 cups of fine semolina
- 1 cup of plain yogurt or milk (as shown in the image)
- 3 eggs
- 1 cup of sugar
- 1/2 cup of melted butter or oil
- 1 cup of orange juice (for a citrus blend with lemon)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 packet (about 10g) of baking powder
- 1 tsp of vanilla extract (optional)
For the syrup:
- 1 cup of sugar
- 1 cup of water
- Juice of 1/2 lemon
- Optional: 1 tsp of orange blossom water or rose water
How to Make Semolina Cake with Lemon
Step 1: Prepare the syrup (important to do first!)
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