In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil, reduce heat, and simmer for 8–10 minutes until slightly thickened. Stir in rose water if using. Set aside to cool.
Make the cake batter:
In a mixing bowl, combine semolina, sugar, baking powder, salt, and lemon zest. Add yogurt, melted butter, and milk. Mix until a thick, smooth batter forms. Let it rest for 10 minutes.
Assemble and bake:
Preheat oven to 350°F (175°C). Grease a square or round baking dish (8×8 inches). Pour in the batter and smooth the top. Score lightly into squares or diamonds and press an almond in the center of each piece.
Bake:
Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
Add syrup:
While the cake is still warm, pour the cooled syrup evenly over the top. Let it soak in completely before cutting.
Serving and Storage Tips
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