Basbousa Semolina Cake with Almond-Lemon Syrup

Name: Basbousa Semolina Cake with Almond-Lemon Syrup
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 9 squares
Cuisine: Middle Eastern-inspired
Ingredients: 200 g fine semolina; 200 g granulated sugar; 240 g plain yogurt; 115 g unsalted butter, melted; 1 tsp baking powder; 1 tsp vanilla extract; 240 ml water, for syrup; 150 g granulated sugar, for syrup; 1 tsp almond extract; 1 tbsp lemon juice

Moist semolina cake soaked with a light almond and lemon syrup.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 15 minMakes 9 squares

Jump to Recipe

This basbousa-style semolina cake bakes to a golden top, then absorbs warm almond-scented syrup. Let the batter rest before baking so the semolina hydrates, and pour syrup over the cake while it is hot. Heat oven to 180°C (350°F). Mix semolina, sugar, yogurt, melted butter, baking powder and vanilla until combined. Rest 30 minutes. Spread batter in a greased 23 cm square pan. Bake 30 to 40 minutes until golden and set. Meanwhile simmer water and syrup sugar 5 minutes. Remove from heat and stir in almond extract and lemon juice. Pour warm syrup evenly over hot cake. Rest at least 15 minutes before cutting.

Basbousa Semolina Cake with Almond-Lemon Syrup

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest or juice for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs or a complementary sauce.
Pair with seasonal vegetables or fruit.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Contains dairy. Allow hot syrup and cake to cool before serving.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store basbousa semolina cake with almond syrup?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Basbousa Semolina Cake with Almond-Lemon Syrup