Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan with butter.
Step 2: In a medium bowl, whisk together the fine semolina, all-purpose flour, baking powder, and salt.
Step 3: In a large mixing bowl, cream the softened butter and 1 cup of sugar together until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the Greek yogurt and 1 tablespoon of orange blossom water until well combined.
Step 5: Gradually add the dry semolina mixture to the wet ingredients, folding gently until a smooth, thick batter forms.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick comes out clean and the edges are golden brown.
Step 7: While the cake bakes, prepare the syrup by combining 1 cup sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 5-7 minutes. Stir in the remaining orange blossom water and let cool.
Step 8: Once the cake is removed from the oven, immediately pour the cooled syrup evenly over the hot cake. Let it sit for at least 2 hours before slicing to allow the syrup to be fully absorbed.