How to make
It's best to make the syrup first so that it has time to cool. Mix the water and sugar and let them come to a boil. Boil the syrup for 5 min. on moderate heat, add the lemon, cut into slices, and boil another 3 min. Remove from the stove and leave it to cool.
Beat the eggs with the sugar until you get a nice foam. Add the yoghurt, in which you've extinguished the baking soda.
While stirring nonstop, pour in the oil. Gradually add the semolina, the flour you've sifted with the baking powder and the grated lemon zest.
Pour the prepared mixture in an oiled and floured oven dish and bake in a preheated 390°F (200 °C) oven until golden.
Take the sponge cake out of the oven and while still hot, pour the cooled sugar syrup over it. Garnish as desired and enjoy!
