Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan with butter or oil.
Step 2: In a medium bowl, whisk together the fine semolina, all-purpose flour, and baking powder until well combined.
Step 3: In a large mixing bowl, beat the eggs and 1 cup of sugar until the mixture is pale and slightly thickened.
Step 4: Slowly stream in the vegetable oil while continuing to whisk, followed by the Greek yogurt, vanilla extract, and half of the lemon zest.
Step 5: Gradually fold the dry semolina mixture into the wet ingredients using a spatula until just combined. Do not over-mix.
Step 6: Pour the batter into the prepared baking pan and smooth the top with a spatula.
Step 7: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8: While the cake is baking, prepare the drizzle by combining 1/2 cup sugar, 1/2 cup water, and the lemon juice in a small saucepan. Bring to a boil, then simmer for 5 minutes. Stir in the remaining lemon zest and let it cool slightly.
Step 9: Once the cake is removed from the oven, let it cool for 5 minutes, then poke small holes across the surface using a skewer. Pour the lemon drizzle evenly over the warm cake.
Step 10: Allow the cake to cool completely in the pan to ensure all the syrup is absorbed before slicing and serving.