Step 1

Place the sugar and water in a saucepan over medium high heat.

Step 2

Bring to a boil, then turn the heat to medium and simmer for 15 minutes.

Step 3

Turn the heat off and squeeze in the juice from the lemon

Step 4

Let the syrup cool completely.

Step 5

Preheat the oven to 350 degrees F

Step 6

Line a 9x13 baking pan with parchment paper.

Step 7

Beat the eggs and sugar in a large bowl using an electric mixer and a whisk for about 5 minutes until fluffy and light in color.

Step 8

Mix in the vanilla extract, vegetable oil and yogurt.

Step 9

Add the semolina flour, all purpose flour, baking powder and salt and mix to combine.

Step 10

Transfer the batter into the baking pan.

Step 11

Smooth the top and bang it a couple of times on the counter to release any extra air.

Step 12

Bake in the oven for 30 minutes, insert a toothpick into the cake and if it comes out clean, it's ready. Let the cake cool for 5 minutes.

Step 13

Slice it into 12 squares in the pan and pour the cold syrup all over the cake using a ladle.

Step 14

Let it sit at room temperature for 1 to 2 hours before serving. If desired, top with desiccated coconut and ground pistachio.