Step 1

To make the syrup, place the sugar and water in a saucepan over medium high heat. Bring to a boil, then turn the heat to medium and simmer for 15 minutes. Turn the heat off and add the lemon juice. Let the syrup cool completely.

Step 2

Preheat the oven to 350 degrees F and line a 9x13 baking pan with parchment paper.

Step 3

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

Step 4

Mix in the vanilla extract vegetable oil and yogurt. Add the semolina flour, all purpose flour, baking powder and salt. Mix to combine.

Step 5

Transfer the batter into the baking pan. Smoothen the top and bang it a couple of times on the counter and release the extra air. Bake in the oven for 30 minutes. To make sure the cake is ready, insert a toothpick into the cake and if it comes out clean, it's ready.

Step 6

Let the cake cool for 5 minutes. Slice it into 12 squares in the pan and pour the cold syrup all over the cake using a ladle. Let it sit at room temperature for 1 to 2 hours before serving. If desired, top with desiccated coconut and ground pistachio.