Lemon-Pistachio Semolina Cake with Rosewater Syrup

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Middle Eastern-inspired semolina cake soaked in rosewater-infused syrup and topped with crunchy pistachios. This Middle Eastern-inspired recipe, ready in about 55 minutes, layers semolina flour, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 Middle Eastern cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups semolina flour
1/2 cup all-purpose flour
1 tsp baking powder
1 cup granulated sugar
1/2 cup (113g) unsalted butter, melted
1 cup plain yogurt
2 large eggs
1 tbsp lemon zest
1 tsp vanilla extract
1 cup water
1 cup granulated sugar (for syrup)
2 tbsp rosewater
1/2 cup pistachios, chopped
2 tbsp lemon juice

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan. In a large bowl, whisk 1 1/2 cups semolina flour, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1 cup granulated sugar until combined.
Step 2: In a separate bowl, whisk 1/2 cup melted unsalted butter, 1 cup plain yogurt, 2 large eggs, 1 tbsp lemon zest, and 1 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Meanwhile, in a small saucepan, combine 1 cup water and 1 cup granulated sugar over medium heat. Stir until sugar dissolves and bring to a gentle boil. Remove from heat and stir in 2 tbsp rosewater and 2 tbsp lemon juice. Let syrup cool slightly.
Step 5: When the cake is done, remove from oven and immediately pour the warm syrup evenly over the hot cake. Let the cake absorb the syrup and cool completely in the pan.
Step 6: Once cooled, sprinkle 1/2 cup chopped pistachios evenly on top. Slice and serve to enjoy the moist, fragrant cake.