Lemon Crepe Cake (Basbousa) Recipe

Imagine the elegance of French crepes stacked with the comforting, creamy flavor of Middle Eastern basbousa, all brightened by the cheerful zing of lemon—this Lemon Crepe Cake (Basbousa) is pure celebration on a plate. Each airy layer soaks in lush, pudding-like semolina cream, and a sparkling lemon syrup binds it together into a dessert that feels like sunshine. If you love treats that balance softness, tang, and a hint of exotic nostalgia, you’re going to fall head over heels for this Lemon Crepe Cake (Basbousa)—a showstopper that’s just as fun to make as it is to eat!

Ingredients You’ll Need

The magic of Lemon Crepe Cake (Basbousa) is how it turns a handful of pantry staples into something truly luxurious. Each ingredient brings its own voice: creamy, tangy, sweet, or fragrant, all in perfect balance. Here’s what you’ll need, and why each item matters.

• All-purpose flour: Forms the delicate structure for your crepes, providing the perfect soft base for the layers.
• Eggs: Bind the crepe batter, lending richness and a tender bite.
• Sugar: Adds just the right hint of sweetness to both the crepes and the semolina cream.
• Melted butter: Creates a silky texture and helps prevent the crepes from sticking.
• Milk: Essential for both the crepe and basbousa layers, ensuring creaminess in every bite.
• Water: Lightens the crepe batter for that signature airy texture.
• Lemon zest: Infuses every layer with bright, aromatic citrus for a true lemon lover’s dream.
• Salt: A pinch intensifies all the other flavors—don’t skip it!
• Fine semolina: Classic basbousa texture; it’s the heart of the creamy filling.
• Unsalted butter (again for the cream): Keeps the basbousa layer rich and luscious.
• Heavy cream: Makes the semolina cream extra velvety.
• Vanilla extract: Rounds out the lemon and dairy notes beautifully.
• Lemon juice: Gives the syrup its sunny punch—always use fresh for best flavor!
• Optional toppings: Toasted coconut, pistachios, whipped cream, and lemon slices add texture, color, and wow factor.

How to Make Lemon Crepe Cake (Basbousa)

Step 1: Make the Crepe Batter

Start by whisking together your flour, eggs, sugar, melted butter, milk, water, lemon zest, and a pinch of salt. The batter should be smooth and pourable—think heavy cream in consistency. Don’t rush here: let the batter rest for 20 to 30 minutes. This short pause relaxes the gluten, yielding extra-tender crepes that will be easy to flip and stack.

Step 2: Cook the Crepes

Heat up a nonstick pan over medium, swipe lightly with butter, and pour in just enough batter to thinly coat the bottom (a quarter cup does the trick). Swirl the pan to spread it around—a little wrist flourish makes it fun! Cook 1 to 2 minutes per side, aiming for that delicate golden color. Stack your cooked crepes on a plate as you go, covering with a towel so they stay pliable and moist.

Step 3: Prepare the Semolina Cream

While the crepes cool, make the signature basbousa filling. Melt butter in a saucepan, then stir in semolina and sugar. Toast gently until fragrant—this quick step teases out a nutty aroma. Slowly whisk in milk and heavy cream, stirring constantly, until the mixture thickens into a smooth, pudding-like cream. Finish with vanilla and lemon zest for full citrusy decadence. Let this mixture cool slightly so it stays spreadable.

Step 4: Cook the Lemon Syrup

For that glossy, tangy finish, simmer sugar, water, fresh lemon juice, and zest in a small saucepan. Bring to a quick boil, then lower the heat and let it bubble for 5 to 7 minutes until it’s ever so slightly syrupy. The zest releases fragrant oils right as it cooks. Set aside to cool completely—this syrup is the final flourish.

Step 5: Assemble the Lemon Crepe Cake (Basbousa)

Now, layer up! Place your first crepe on a serving plate, then spread with a thin layer of warm semolina cream. Repeat: crepe, cream, crepe, cream, until you’ve used them all. There’s no need to press down; the weight of the layers alone is perfect. Chill the assembled Lemon Crepe Cake (Basbousa) for at least 2 hours, letting the flavors meld and the cake firm up for beautiful slicing later.

Step 6: Add the Syrup and Garnish

Once your cake is chilled and set, pour the cooled lemon syrup slowly over the top, letting it shimmer and seep into the crepe layers. Garnish with your favorite combo of toasted coconut, crushed pistachios, airy whipped cream, or vibrant lemon slices. Now’s your moment: slice and serve, either cool from the fridge or at elegant room temperature.

How to Serve Lemon Crepe Cake (Basbousa)

Garnishes

This cake loves to be dressed up. Try a scatter of toasted coconut flakes for nutty crunch, crushed pistachios for color and flavor, a swoosh of whipped cream for extra creaminess, or even a twist of lemon slices right on top—a final nod to its citrus soul. These little finishing touches turn each slice into something truly memorable.

Side Dishes

Keep it simple and let the Lemon Crepe Cake (Basbousa) shine. Fresh berries, poached apricots, or a bowl of lightly sweetened yogurt all play beautifully with its creamy, lemony richness. For a classically Middle Eastern table, offer small glasses of mint tea or strong black coffee alongside each stunning slice.

Creative Ways to Present

Serve the cake whole for big impact, or cut into dainty wedges and layer artfully on dessert platters. For parties, cut into individual squares and top each with a little swirl of cream and pistachio crumb. Feeling fancy? Stack the slices into mini towers and drizzle each with a bit more syrup for a showstopping plated dessert.

Make Ahead and Storage

Storing Leftovers

The Lemon Crepe Cake (Basbousa) keeps beautifully! Store leftover slices in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making those later-day bites even more satisfying. Just be sure to cover well to prevent the delicate crepe edges from drying out.

Freezing

Want to save a few slices for later? Wrap each piece tightly in plastic wrap and slip into a freezer-safe bag. The cake freezes surprisingly well for up to one month. Thaw overnight in the fridge when you’re ready for another taste of lemony goodness.

Reheating

This cake is best enjoyed chilled or at cool room temperature, so reheating isn’t usually necessary. If you’d like to warm it very slightly, a quick 10-second zap in the microwave (unwrapped) will take the chill off, but avoid overheating—it’s meant to be soft and creamy, never hot.

FAQs

Can I use a store-bought crepe mix for Lemon Crepe Cake (Basbousa)?

You can, in a pinch, use a high-quality store-bought crepe mix to save time. Just add lemon zest to the batter for freshness, and be sure to prepare plenty of crepes for enough cake layers.

What if I can’t find fine semolina?

Fine semolina is key to the smooth, creamy texture of the basbousa layer, but if you can’t find it, blitz regular semolina in a blender or food processor for a few seconds. The texture should be similar to fine sand.

Do I have to use pistachios or coconut for the topping?

Not at all! Feel free to customize the garnishes. Chopped toasted almonds or hazelnuts, edible dried rose petals, or even a dusting of powdered sugar make lovely alternatives.

Can I add other flavors to the syrup?

Absolutely—feel free to add orange blossom water, rose water, or even a splash of vanilla to the syrup right as it comes off the heat. These delicate aromas transform your Lemon Crepe Cake (Basbousa) into something truly special.

Is this cake gluten-free?

As written, it contains both all-purpose flour and semolina. However, you can experiment with gluten-free all-purpose flour and fine cornmeal in place of semolina. The structure and flavor will shift, but the essence of the Lemon Crepe Cake (Basbousa) will remain!

Final Thoughts

If you’re craving a dessert that wows with every bite and starts conversations at the table, Lemon Crepe Cake (Basbousa) is waiting to become your new classic. It’s a delightful kitchen project—and an even bigger delight to serve and share. Get ready for rave reviews, second helpings, and the happiest kind of baking memories!

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