A Citrusy Twist on the Classic Middle Eastern Dessert! 🍋✨

This ultra-moist, lemony basbousa features a fragrant semolina cake soaked in sweet lemon syrup—perfect with coffee or as a showstopping dessert for gatherings.

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Why You’ll Love This Recipe

✔ Bright lemon flavor – Zesty syrup + fresh zest elevate traditional basbousa.
✔ Pillowy-soft texture – Melts in your mouth thanks to the syrup soak.
✔ Easy to make – No fancy tools needed!
✔ Crowd-pleaser – Serves a large group (great for Eid or potlucks).

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Ingredients

Lemon Syrup

• 2 cups (400g) sugar
• 4 cups (950ml) water
• 1 lemon slice (or 1 tbsp lemon juice)

Basbousa Batter

• 3 large eggs
• 1¼ cups (250g) sugar
• Pinch of salt
• 1 tbsp vanilla extract
• 1¼ cups (300ml) milk
• 1¼ cups (300ml) neutral oil (like sunflower or vegetable)
• 2 cups (320g) medium semolina
• ½ cup (40g) shredded coconut
• 2 tbsp (15g) all-purpose flour
• 2 tsp (10g) baking powder
• Zest of 1 lemon

For Decorating

• Blanched almonds or pistachios
• Extra coconut flakes

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Step-by-Step Instructions

1. Make the Lemon Syrup

1. In a saucepan, combine sugar, water, and lemon slice.
2. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Simmer for 10 minutes, then remove from heat and let cool completely.

2. Prepare the Batter

1. In a large bowl, beat eggs and sugar with a mixer until pale (~3 mins).
2. Add salt, vanilla, milk, and oil. Mix well.
3. Gently fold in semolina, coconut, flour, baking powder, and lemon zest.
4. Let batter rest for 10 minutes (semolina will absorb liquid).

3. Bake & Soak

1. Preheat oven to 350°F (180°C). Grease a 40×30 cm (16×12-inch) tray.
2. Pour batter into the tray, smoothing the top.
3. Bake for 25–30 minutes until edges are golden.
4. Optional: Broil for 1–2 minutes to brown the top (watch closely!).
5. Immediately pour cooled syrup over the hot basbousa.

4. Decorate & Serve

• Garnish with almonds or coconut flakes.
• Let sit for 1 hour to absorb syrup before cutting into diamonds or squares.

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Pro Tips

🔹 For extra lemon flavor: Add 1 tsp lemon extract to the batter.
🔹 Texture check: Basbousa should be moist but not soggy—adjust syrup amount to preference.
🔹 Make ahead: Syrup can be prepared 2 days in advance.

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Serving & Storage

☕ Pair with: Turkish coffee or mint tea.
📦 Storage:

• Cover and keep at room temperature for 2 days.
• Refrigerate for up to 5 days (microwave briefly to soften).