Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the semolina, all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt, lemon zest, and vanilla extract until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Step 7: While the cake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring to a simmer over medium heat, stirring until the honey is dissolved. Let it simmer for 5 minutes, then remove from heat and let it cool completely.
Step 8: Once the cake is removed from the oven, use a skewer to poke holes all over the surface of the hot cake. Pour the cooled honey syrup slowly over the cake, allowing it to soak in before adding more.
Step 9: Let the cake cool completely in the pan before slicing and serving.