Description
A moist, rustic Armenian semolina yogurt cake soaked in a tangy lemon syrup. Simple ingredients, full of flavor and comfort—perfect with tea or coffee.
Ingredients
1 ½ cups fine semolina
1 cup plain yogurt
½ cup granulated sugar
2 large eggs
½ cup unsalted butter, melted
Zest of one lemon
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
—
For the syrup:
1 cup sugar
½ cup water
Juice of ½ lemon
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan.
2. In a bowl, whisk yogurt, eggs, sugar, melted butter, lemon zest, and vanilla until smooth.
3. In a separate bowl, combine semolina, baking powder, and salt.
4. Fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
7. Meanwhile, make the syrup: simmer sugar and water until dissolved, then stir in lemon juice.
8. While cake is hot, poke holes and pour warm syrup over. Let cool fully before slicing.
Notes
Use fine semolina for the best texture.
Let the syrup soak in fully before cutting for a moister result.
Can be made ahead; refrigerate for up to 5 days.
Optional: garnish with chopped pistachios or rose petals for presentation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Armenian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 50