Revani

Make the syrup first so it has time to cool completely. Combine 2 cups sugar, 1.5 cups water, and lemon juice in a saucepan. Bring to a boil, stirring until sugar dissolves, then simmer for 8 minutes until slightly thickened. Remove from heat and let cool to room temperature.

Preheat the oven to 180°C (355°F) and grease a 9x9 inch square baking pan. In a large bowl, beat the eggs with 3/4 cup sugar until pale and fluffy, about 3 minutes with an electric mixer.

Add the yogurt, vegetable oil, and vanilla extract to the egg mixture, beating until smooth. The batter should be uniform in color and texture with no streaks of oil visible.

In a separate bowl, combine the semolina, flour, and baking powder. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix, as this will make the cake tough.

Pour the batter into the prepared pan and smooth the top with a spatula. Score the surface into diamond or square shapes with a knife, cutting about halfway through the batter. This allows the syrup to penetrate evenly later.

Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The cake should be firm and lightly springy when pressed.

Remove the hot cake from the oven and immediately pour the cold syrup slowly and evenly over the entire surface. The temperature contrast between hot cake and cold syrup is essential for proper absorption. Let the cake sit at room temperature for at least 2 hours to fully absorb the syrup before serving.