Step 1: Prepare the syrup by combining 1.5 cups sugar, 1.5 cups water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat, stir in the rosewater, and let it cool completely.
Step 2: Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking pan with butter or tahini.
Step 3: In a large bowl, whisk together the semolina, coconut, 1/2 cup sugar, baking powder, and ground cardamom.
Step 4: Add the melted butter and yogurt to the dry ingredients. Mix until well combined but do not overwork the batter.
Step 5: Spread the batter evenly into the prepared pan. Use a knife to score the surface into diamond or square shapes. Place an almond in the center of each shape.
Step 6: Let the batter rest for 20 minutes before placing it in the oven. Bake for 30-35 minutes or until the top is deep golden brown.
Step 7: Immediately after removing the cake from the oven, pour the cooled rose syrup evenly over the hot basbousa.
Step 8: Allow the cake to cool completely at room temperature for at least 2 hours to ensure the syrup is fully absorbed before serving.