Crispy Lemon Ravani Cake
Buttery Greek semolina cake soaked in bright lemon syrup and toasted coconut. Baked in one pan, crispy on edges, tender inside—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 6
- Calories
- 385
- Protein
- 5g
Ingredients
- ¾ cup unsalted butter, melted
- 1.5 cups fine semolina
- 1 cup shredded coconut, unsweetened
- ¾ cup Greek yogurt
- 1 cup granulated sugar
- 1 whole lemon (zested + juiced)
Instructions
- 1
Preheat oven to 350°F. Mix melted butter, semolina, coconut, yogurt, sugar, and lemon zest in a bowl until evenly combined.
- 2
Spread batter into a 9×9-inch baking pan, smooth the top, and cut into 9 squares. Place a whole almond or clove in the center of each.
- 3
Bake until golden and edges pull slightly from the pan, 18-20 minutes. Cake should spring back when pressed lightly.
- 4
While cake bakes, combine lemon juice and 0.75 cup sugar in a small pot and heat until sugar dissolves, ~2 minutes. Do not boil.
- 5
Remove hot cake from oven and immediately pour warm lemon syrup over the top. Let it soak for 5 minutes before serving.
Tools you’ll need
- 9x9-inch baking pan
- mixing bowl
- small pot
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
