Ingredients

• 200 g fine semolina
• 150 g granulated sugar
• 4 piece eggs
• 200 ml yogurt
• 100 ml vegetable oil
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 300 g granulated sugar for syrup
• 400 ml water
• 60 ml fresh lemon juice
• 2 tbsp butter for greasing

Instructions

1. Prepare baking pan

   Preheat oven to 180°C. Generously butter a 25x35cm rectangular baking pan, making sure to coat all corners and sides thoroughly. This takes 2-3 minutes of careful spreading. The butter should be visible on all surfaces to prevent sticking. Do not use cooking spray as it won't provide enough fat for easy removal.

2. Mix wet ingredients

   In a large bowl, whisk eggs and sugar together with an electric mixer on medium speed for 3-4 minutes until pale and slightly thickened. Add yogurt, oil, vanilla, and lemon zest, mixing for another 1-2 minutes until completely smooth. The mixture should be light yellow and creamy. Do not overmix once smooth or the cake will be tough.

3. Add dry ingredients

   In a separate bowl, whisk semolina and baking powder together. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently for 1-2 minutes until just combined. The batter should be thick but pourable with no dry pockets visible. Do not beat vigorously or lumps will form.

4. Bake the cake

   Pour batter into prepared pan and spread evenly with a spatula. Bake on middle rack for 25-30 minutes until golden brown and a toothpick inserted in center comes out with just a few moist crumbs. The top should spring back lightly when touched. Do not overbake or the cake will be dry and won't absorb syrup properly.

5. Make lemon syrup

   While cake bakes, combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle boil for 8-10 minutes until slightly thickened. Remove from heat and stir in lemon juice. The syrup should coat a spoon lightly. Do not boil after adding lemon juice or it will become bitter.

6. Soak with syrup

   When cake is done, immediately poke holes all over the surface using a skewer, spacing them 2cm apart. Slowly pour the hot syrup over the hot cake, allowing 2-3 minutes for each addition to absorb. The cake should soak up all the syrup and look glossy. Do not add syrup too quickly or it will pool on top instead of absorbing.

7. Cool and serve

   Let cake cool completely in the pan for at least 2 hours at room temperature. The cake will continue absorbing syrup as it cools. Cut into diamond or square pieces with a sharp knife. Each piece should be moist throughout with no dry spots. Do not refrigerate immediately or condensation will make the top soggy.

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