Poppy Seed and Lemon Revani? This recipe, found in the cookbooks of dozens of people, and...
Ingredients
- 3 eggs
- 1 glass of sugar
- 1 glass of milk
- Half a glass of vegetable oil
- Zest of 1 lemon
- Juice of half a lemon
- 1 glass of semolina
- 1 glass of poppy seeds
- 1. 5 cups flour
- 1 packet baking powder
- 1 packet vanilla
- 2. 5 cups water
- 5–6 drops lemon juice
- 1 packet whipped cream
Preparation
- First, let’s make the syrup because it needs to cool. Put the water, sugar, and a few drops of lemon juice in a saucepan and bring to a boil. After it has boiled for about 10 minutes, remove it from the heat and let it cool.
- Whip the whipped cream and put it in the freezer.
- For the cake, first beat the eggs and sugar thoroughly with a mixer, then add the milk, vegetable oil, grated lemon zest, and lemon juice, and mix a little more.
- Next, add the semolina, poppy seeds, flour, baking powder, and vanilla, and mix a little more with the mixer’s whisk attachment.
- Grease the baking pan and pour the cake batter into it. Bake in a preheated 180-degree oven for about 25 minutes.
- Remove the cake—which should have risen and browned on top—from the oven and let it rest for a bit.
- Pour the warm syrup over the cake while it’s still hot, then let the dessert cool completely (if it’s not cool enough, the whipped cream will melt, so be sure to let it cool).
- Spread the whipped cream over the cooled dessert and place it in the refrigerator. Once the dessert has cooled, it will be ready to serve.
- You can slice it and serve it decorated however you like. I decorated mine in different ways—with caramel, raspberries, and pistachios. The choice is yours.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 20 min
- Cooking: 25 min
- Servings: 11
- Published: 08.08.2026
Recipe Images
Recipe Author
Deniz Korkmaz
11 recipes
