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Slice of traditional revani cake made with semolina, soaked in lemon syrup, topped with whipped cream and fresh mint, served on a white plate.

Best Revani Cake Recipe for Beginners and Dessert Lovers - Simple, Sweet, and Foolproof

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Prep Time 20 minutes
Cook Time 30 minutes
Soaking & Rest Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine Mediterranean / Middle Eastern / Turkish
Servings 12 Slices

Ingredients
  

  • 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)
  • 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
  • Shredded coconut, crushed pistachios, or thin orange slices

Instructions
 

  • 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 9x13-inch (23x33 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.