Instructions:
1. Prepare the Syrup:
In a small saucepan, combine the sugar, water, lemon juice, and honey (if using). Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
Allow the syrup to simmer for 5-7 minutes until it thickens slightly.
Remove from heat and stir in the lemon zest if using. Set aside to cool while you prepare the cake.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan or individual muffin tins with parchment paper.
3. Make the Cake Batter:
In a large bowl, whisk together the semolina, flour, baking powder, baking soda, and salt.
In another bowl, whisk the olive oil, sugar, and eggs together until the mixture is smooth and slightly thickened.
Add the yogurt (or milk), lemon zest, lemon juice, and vanilla extract to the wet ingredients and mix until fully combined.
Gradually fold the dry ingredients into the wet ingredients, stirring gently to create a smooth batter.
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