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Lemon Semolina Cake

Lemon Semolina Cake

Semolina cake, or “Ravani”, is popular in Greece and many Mid-Eastern countries. It has a rustic texture, and is saturated with a flavorful sweet syrup!

Makes one (9-inch) cake.



  • 1/4 c sugar
  • 1/2 c honey
  • 1/2 c water
  • 1/3 c lemon juice

Cake Batter:

  • 4 eggs (room temperature)
  • 1/2 c sugar
  • 1/4 c vegetable oil
  • 1 Tbsp lemon zest (from about 2 lemons)
  • 3/4 c fine semolina flour
  • 1/2 c all purpose unbleached flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cardamom powder



  1. Place the sugar, honey, water, and lemon juice in a small saucepan over medium heat.
  2. Bring to a boil, stirring often. Remove from heat and set aside to cool.

Cake Batter and Baking:

  1. Preheat oven to 350 degrees F and butter a 9-inch round cake pan.
  2. Place eggs in a large mixer bowl. Beat with a rotary or hand mixer for 2 minutes, or until thick and yellow.
  3. Add oil and lemon zest; beat another minute.
  4. In a separate bowl, combine the semolina, all purpose flour, baking powder, salt and cardamom. Mix well.
  5. Add the dry ingredients to the wet ones; stir until just combined. Spoon into the prepared baking pan and smooth top.
  6. Bake 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Immediately poke the cake’s top with a toothpick every inch or so. Gradually pour the cooled syrup over the cake, allowing time for it to absorb inside. Cool until room temperature, then place in a cake stand several hours or overnight.
  8. Serve room temperature with a dollop of whipped cream.

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