If you’ve ever dreamed of marrying the delicate layers of crepes with the sunny flavors of basbousa, let me introduce you to your new favorite dessert: Lemon Crepe Cake (Basbousa). This stunning cake is a joyful fusion of Middle Eastern and French influences, with feather-light crepes, a zesty semolina cream filling, and a glossy lemon syrup that ties everything together. Every forkful is a celebration of citrusy brightness and satiny texture, perfect for impressing guests or simply treating yourself to something special.
Ingredients You’ll Need
Gathering your ingredients is where the fun begins — simple, familiar staples come together in the most extraordinary way for this Lemon Crepe Cake (Basbousa). Each one is essential, playing a key role in the cake’s luscious layers, fragrant filling, and bright finish.
- All-purpose flour: The base for our crepes — it keeps the texture light, soft, and just pliable enough for stacking.
- Salt: Just a pinch gives dimension and lets those lemon notes shine through.
- Eggs: Essential for structure and ensuring the crepes hold their delicate shape.
- Granulated sugar: Adds a whisper of sweetness to both the crepes and the syrup, balancing out the tartness.
- Lemon zest: Nothing beats the fragrant zing and irresistible color it brings to every part of this cake.
- Whole milk: Provides richness and helps bind both the crepe batter and semolina filling.
- Melted butter: Makes the crepes supple and adds a subtle richness — plus, a bit more for a perfectly greased pan.
- Fine semolina: The star of the cream filling, lending that signature basbousa flavor and a gently grainy texture.
- Vanilla extract: A delicate, warming backdrop that marries beautifully with lemon.
- Butter (for filling): Adds gloss and a luxurious finish to the semolina cream.
- Water: Forms the base of our lemon syrup, making it easy to infuse with flavor.
- Fresh lemon juice: Injects a super-bright, tangy punch into the syrup — pure sunshine in every drop.
- Optional garnishes: Whipped cream, toasted coconut, or lemon slices add the prettiest finishing touches and extra flavor.
How to Make Lemon Crepe Cake (Basbousa)
Step 1: Blend and Rest the Crepe Batter
Start by tossing your crepe ingredients — flour, salt, eggs, sugar, lemon zest, milk, and melted butter — right into a blender. Blend everything until smooth and silky. Then, let the batter rest for 20 to 30 minutes. This pause mellows the flavors and ensures every crepe is impossibly tender once cooked.
Step 2: Cook the Lemon Crepes
Fire up your nonstick crepe pan or favorite skillet and brush it lightly with melted butter. Pour in about a quarter cup of batter, swirling to cover the bottom in a thin, even layer. Cook each side for about one to two minutes until just golden. Stack your crepes, slipping a layer of parchment paper between each so they don’t stick — trust me, it’s a lifesaver when assembling your Lemon Crepe Cake (Basbousa) later!
Step 3: Prepare the Semolina Cream Filling
In a saucepan, gently heat the milk over medium. Whisk in the semolina and sugar gradually, stirring constantly, until you have a smooth, thickened mixture — this takes about five to seven minutes. Off the heat, stir in lemon zest, vanilla, and that extra bit of butter. Let it cool just a touch so it’s easier to spread when you start assembling the cake.
Step 4: Make the Lemon Syrup
Add water, sugar, fresh lemon juice, and lemon zest to a small saucepan. Bring it up to a simmer and let it bubble away for around five minutes, just until slightly thickened. Set the syrup aside to cool — it’ll be the crowning glory of your cake, adding both gloss and tang.
Step 5: Assemble and Chill
To assemble, begin with a crepe on your platter, then layer on a thin spread of that luscious semolina cream. Repeat — crepe, filling, crepe, filling — until all your components are stacked, finishing with a crepe on top. Refrigerate the cake for at least two hours to let everything set. Before serving, lavish the top with cool lemon syrup and your favorite garnishes. Marvel at your creation!
How to Serve Lemon Crepe Cake (Basbousa)
Garnishes
This cake is a showstopper on its own, but a little garnish goes a long way. A halo of fluffy whipped cream, a cascade of toasted coconut, or even delicate lemon slices all make your Lemon Crepe Cake (Basbousa) look extra celebratory. The contrast of cream, crisp coconut, or juicy citrus brings excitement to every slice.
Side Dishes
Lemon Crepe Cake (Basbousa) pairs beautifully with fresh berries or a pitcher of mint tea. The natural sweetness and tartness of seasonal fruit complement the zesty layers, while a fragrant tea enhances the Middle Eastern flair and acts as a refreshing palate cleanser.
Creative Ways to Present
Try slicing your Lemon Crepe Cake (Basbousa) into elegant wedges and arranging them on a vibrant platter with scattered edible flowers or candied lemon peel. For a dramatic twist, individual mini crepe stacks make adorable single servings, and they’re just as delightful to both look at and eat.
Make Ahead and Storage
Storing Leftovers
Place any leftover Lemon Crepe Cake (Basbousa) in an airtight container and store it in the refrigerator. The flavors meld and deepen as it chills, often making day-two slices even more irresistible. Enjoy within two to three days for the best texture.
Freezing
For longer storage, slice the cake into portions, wrap each tightly in plastic and then in foil, and tuck them into the freezer. It will keep beautifully for up to a month. Thaw overnight in the refrigerator before serving — the cake maintains its flavor and texture surprisingly well.
Reheating
Lemon Crepe Cake (Basbousa) is best served cold or just slightly cool from the fridge. If you prefer a barely warm slice, pop it in the microwave for a few seconds, just to take the chill off. Be careful not to overheat, as the cream filling can become loose.
FAQs
Can I make the crepes and filling ahead of time?
Absolutely! You can prepare both the crepes and the semolina filling a day in advance. Store the crepes stacked with parchment in the fridge and keep the filling covered in a bowl. Assemble the Lemon Crepe Cake (Basbousa) on the day you want to serve for maximum freshness.
What if I don’t have a crepe pan?
No crepe pan? No worries. A good nonstick skillet works just as well for making uniformly thin, golden crepes. Just make sure to grease it lightly before each crepe to prevent sticking.
Can I add other flavors to the filling or syrup?
Yes! A dash of rosewater in the syrup or a hint of orange zest in the filling can work wonders. These simple twists can add another layer of fragrance and make the Lemon Crepe Cake (Basbousa) feel even more special.
Should the cake be served cold or at room temperature?
This cake is most delicious served chilled or just barely cool. Cold slices hold together neatly and refresh your palate with every lemony bite — perfect for warmer days or a make-ahead dessert for gatherings.
Is this recipe suitable for vegetarians?
It certainly is! Lemon Crepe Cake (Basbousa) contains no meat or gelatin, making it a fantastic vegetarian treat. Swapping in non-dairy milk and vegan butter can also make it suitable for plant-based diets, though the texture may vary slightly.
Final Thoughts
This Lemon Crepe Cake (Basbousa) really is a love letter to citrus and comfort, all dressed up in elegant layers. If you’re looking for a dessert with wow-factor yet comfortingly familiar flavors, this cake is calling your name. I hope you enjoy each lemony, creamy, syrupy bite as much as I do — so go ahead, give it a try and start a brand-new tradition in your kitchen!
Print
Lemon Crepe Cake (Basbousa) Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern, Fusion
- Diet: Vegetarian
Description
This Lemon Crepe Cake, also known as Basbousa, is a delightful fusion dessert combining the lightness of crepes with a luscious semolina cream filling and a zesty lemon syrup. Perfect for special occasions or as a sweet treat anytime!
Ingredients
Crepes:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 2 cups whole milk
- 2 tablespoons melted butter (plus more for greasing the pan)
Semolina Cream Filling:
- 1 1/2 cups milk
- 1/2 cup fine semolina
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Lemon Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Optional Garnish:
- Whipped cream
- Toasted coconut
- Lemon slices
Instructions
- Make the crepes: In a blender, combine flour, salt, eggs, sugar, lemon zest, milk, and melted butter. Blend until smooth, then let the batter rest. Cook crepes in a pan, stacking with parchment paper.
- Prepare the filling: Heat milk, add semolina and sugar, cook until thickened. Stir in lemon zest, vanilla, and butter.
- Create the lemon syrup: Simmer water, sugar, lemon juice, and zest until thickened.
- Assemble the cake: Layer crepes with filling, ending with a crepe. Chill, drizzle with lemon syrup, and garnish before serving.
Notes
- You can prepare the crepes and filling a day in advance.
- For a flavor twist, add a hint of rosewater to the syrup.
- Serve the cake cold or slightly chilled for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
