Revani is one of those cakes that makes people go quiet with the first bite. It’s tender, fragrant, and soaked in a light syrup that keeps it moist without being heavy. If you’re new to baking, this recipe is friendly and forgiving.

If you’re a dessert lover, expect a satisfying slice with a soft crumb and a sunny citrus lift. Everything you need is easy to find, and the steps are clear and simple.

Why This Recipe Works

Syrup-first method: Making the syrup ahead ensures it’s cool when the cake is ready, so it absorbs beautifully without turning soggy.
Semolina for texture: Fine semolina gives the cake a gentle bite and helps it hold the syrup without collapsing.
Balanced sweetness: The lemon and orange notes brighten the syrup so the cake tastes lively, not cloying.
Beginner-proof steps: No fancy techniques, no special equipment. A whisk and a baking pan are enough.
Make-ahead friendly: Revani actually tastes better a few hours after baking, which makes it great for gatherings.

Ingredients

For the Syrup

2 cups (400 g) granulated sugar
2 cups (480 ml) water
1 tablespoon lemon juice
1 strip lemon peel and 1 strip orange peel (optional but recommended)

For the Cake

3 large eggs, at room temperature
3/4 cup (150 g) granulated sugar
1/2 cup (120 ml) neutral oil (sunflower or light olive)
1/2 cup (120 ml) plain yogurt, room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest (from 1 lemon)
1 1/4 cups (200 g) fine semolina
3/4 cup (95 g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt

For Topping (Optional)

Shredded coconut, crushed pistachios, or thin orange slices

How to Make It

Make the syrup first. Add sugar, water, and citrus peels to a small pot.
Bring to a gentle boil, then lower heat and simmer for 8–10 minutes until slightly thickened. Stir in lemon juice, remove from heat, and let it cool completely. Discard peels before using.
Heat the oven. Preheat to 350°F (175°C).
Grease a 9×13-inch (23×33 cm) baking pan and line the bottom with parchment for easy release.
Whisk the wet ingredients. In a large bowl, whisk eggs and sugar for 2 minutes until pale and a bit frothy. Add oil, yogurt, vanilla, and lemon zest. Whisk until smooth.
Combine dry ingredients. In a separate bowl, mix semolina, flour, baking powder, and salt.
Bring it together. Add dry ingredients to the wet mixture.
Whisk gently until just combined. The batter will be pourable and slightly grainy from the semolina.
Bake. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
Syrup meet cake. Let the cake rest for 5 minutes, then cut it into squares or diamonds in the pan.
Slowly pour the cooled syrup evenly over the warm cake. It will look like a lot, but the cake will drink it up.
Rest and garnish. Let the cake sit at room temperature for at least 1 hour to absorb the syrup fully. Sprinkle with coconut or pistachios if you like.
Serve. Enjoy at room temperature or slightly chilled.
The flavor improves after a few hours.

Keeping It Fresh

Room temperature: Cover the pan or transfer slices to an airtight container. Keeps well for 2–3 days.
Refrigeration: For longer freshness, store in the fridge for up to 5 days. Bring to room temp before serving for the best texture.
Freezing: Freeze individual slices, well wrapped, for up to 2 months.
Thaw overnight in the fridge, then let them come to room temperature.

Why This is Good for You

Built-in portion control: It’s rich and satisfying, so a small slice feels like a treat without overdoing it.
Simple, familiar ingredients: No artificial flavors or complicated stabilizers—just pantry staples.
Citrus lift: Lemon and orange add brightness and aroma, making the cake feel lighter and more balanced.
Comfort factor: Traditional desserts can be grounding and joyful, especially when shared with family and friends.

Common Mistakes to Avoid

Pouring hot syrup over a hot cake: This can make the texture uneven. Use cooled syrup on a warm cake.
Overbaking: Revani should be moist. Check at 25 minutes, and pull it when a toothpick is clean or with a few moist crumbs.
Skipping the rest time: The cake needs time to absorb the syrup.
Rushing this step leads to a wet top and dry center.
Using coarse semolina: It makes the crumb gritty. Choose fine semolina for the best texture.
Cold eggs or yogurt: Cold ingredients can make the batter dense. Room temperature helps everything blend smoothly.

Recipe Variations

Coconut Revani: Replace 1/4 cup (30 g) of the flour with unsweetened shredded coconut.
Top with more coconut after soaking.
Orange Blossom Twist: Add 1–2 teaspoons orange blossom water to the cooled syrup for a floral note.
Almond Semolina: Swap 1/4 cup (25 g) of flour with finely ground almonds. Scatter slivered almonds on top before baking.
Yogurt-Rich: Use Greek yogurt for a slightly denser, richer crumb. Thin with a tablespoon of milk if it’s very thick.
Spiced Syrup: Simmer the syrup with a small cinnamon stick or one crushed cardamom pod for warmth.
Remove before pouring.

Explore more irresistible cake recipes you won’t want to miss:

Carrot Bundt Cake

Strawberry Earthquake Cake

FAQ

Can I make revani without yogurt?

Yes. Replace the yogurt with the same amount of buttermilk or a mix of milk plus 1 teaspoon lemon juice. The tang helps keep the crumb tender.

What size pan works best?

A 9×13-inch pan gives a classic thickness and even soak.

You can use a 9-inch square pan for a taller cake, but increase the bake time by 5–10 minutes and check doneness.

How sweet is this recipe?

It’s gently sweet, not heavy. If you prefer less sweetness, reduce the syrup sugar to 1 3/4 cups and keep the simmer time the same.

Can I use coarse semolina or cornmeal?

Stick to fine semolina for the best bite. Coarse semolina or cornmeal changes the texture and can make the cake gritty or dry.

When should I cut the cake?

Cut it 5 minutes after it comes out of the oven, before adding the syrup.

Pre-cutting helps the syrup soak evenly into every slice.

How do I know the syrup is ready?

After 8–10 minutes of simmering, it should lightly coat a spoon. It doesn’t need to be thick like honey—just slightly reduced.

Can I make it ahead?

Absolutely. Revani is even better the next day.

Prepare it the day before, cover, and keep at room temperature or in the fridge.

What can I serve with revani?

It’s lovely on its own, but a spoon of thick yogurt, whipped cream, or a scoop of vanilla ice cream makes it extra special.

In Conclusion

This revani cake is simple to make, easy to love, and hard to mess up. The fine semolina crumb, citrus-kissed syrup, and gentle sweetness make it a reliable crowd-pleaser. Whether you’re baking your first dessert or your hundredth, this recipe gives you confidence and consistent results.

Keep it classic, try a variation, and enjoy every tender, syrupy bite.