Moist Turkish Revani Cake with Lemon Syrup Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh lemon juice and zest. The zest adds a fragrant oil that infuses the cake.

When whisking the eggs and sugar, take your time to achieve a pale, thick mixture; this helps the cake rise. If you prefer a more intense lemon flavor, add a little extra zest to the batter or syrup.

To cut clean diamond shapes, use a sharp knife and wipe it with a damp cloth between cuts. This prevents sticking and gives neat edges. If the cake is too sticky, chill it for a few minutes before cutting.

Serve the revani at room temperature, or slightly chilled for a firmer texture. The coconut and pistachios can be added just before serving to keep them crunchy.

Variations

• Orange Revani: Substitute orange juice and zest for the lemon. Use 1/2 cup orange juice and 1 tablespoon orange zest in the syrup and add 1 teaspoon orange zest to the batter. The flavor will be sweeter and less tart.
• Rose Revani: Add 1 tablespoon rose water to the syrup and 1 teaspoon to the batter. Omit the lemon zest. Garnish with dried rose petals and pistachios for a floral twist.
• Chocolate Revani: Add 1/4 cup cocoa powder to the dry ingredients and reduce the flour by 2 tablespoons. Use the same lemon syrup, or replace with a chocolate syrup made with 1 cup sugar, 1 cup water, and 2 tablespoons cocoa powder.
• Coconut Revani: Replace 1/4 cup of the flour with unsweetened shredded coconut. Add 1/2 teaspoon coconut extract to the batter. Use the same lemon syrup and top with extra coconut.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

Freezer

Freeze the un-soaked cake for up to 2 months. Thaw, then pour the syrup over and let it absorb before serving.

Reheat

To reheat, microwave individual pieces for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes.

Store leftover revani in an airtight container in the refrigerator for up to 3 days. The cake will remain moist and flavorful. Bring to room temperature before serving, or enjoy cold. The syrup helps preserve the cake, but it should be kept chilled to prevent spoilage.

The lemon syrup can be made up to 3 days ahead and stored in the refrigerator. The cake can be baked and soaked a day in advance; keep it covered in the refrigerator.

Add the coconut and pistachios just before serving to maintain their texture. Revani also freezes well for up to 2 months.

Serving ideas

Serve revani at room temperature or slightly chilled. It pairs beautifully with Turkish tea or coffee. For a special touch, add a dollop of clotted cream or a scoop of vanilla ice cream. The cake is sweet and fragrant, so a light dusting of extra pistachios on top adds a lovely crunch.

This dessert is perfect for gatherings, as it can be made ahead and served in generous squares or diamonds. The syrup keeps the cake moist for days, making it a great make-ahead option.

If serving after a meal, consider cutting smaller pieces, as it is quite sweet. The combination of lemon, coconut, and pistachio is refreshing and satisfying.

Frequently asked questions

Recipe card

Moist Turkish Revani Cake with Lemon Syrup

Prep 15 minCook 30 minRest 15 minTotal 1 hServes 12

Ingredients

• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup plain Turkish yogurt or Greek yogurt
• 1/2 cup vegetable oil
• 1 cup semolina (irmik)
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 lemon, zested
• 2 cups granulated sugar
• 2 1/2 cups water
• 1/2 cup fresh lemon juice
• 1/2 cup shredded coconut
• 1/4 cup crushed pistachios

Instructions

1. In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for about 10 minutes, until slightly thickened. Stir in the lemon juice and remove from heat. Let the syrup cool completely while you prepare the cake.
2. Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish or line it with parchment paper for easy removal.
3. In a large bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy. This takes about 2-3 minutes of vigorous whisking.
4. Beat in the yogurt and vegetable oil until well combined. The batter will look smooth and slightly glossy.
5. Add the semolina, all-purpose flour, baking powder, and lemon zest. Fold gently with a spatula until just combined. Do not overmix; the batter should be smooth and golden.
6. Pour the batter into the prepared baking dish and spread it evenly. Bake for 30 minutes, or until the top is puffed, golden amber, and springs back when lightly pressed.
7. While the cake is still warm, cut it into diamond shapes. Slowly ladle the cooled lemon syrup over the entire cake, letting it absorb. Continue until all the syrup is used.
8. Let the cake rest for at least 15 minutes to absorb the syrup fully. Then shower with shredded coconut and crushed pistachios. Serve at room temperature or chilled.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

55 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.