Table of Contents
Make the cake: In a large mixing bowl, whisk together eggs and ½ cup sugar until sugar dissolves. Add yogurt and vegetable oil and whisk again until evenly combined. Add semolina, all-purpose flour, vanilla extract, baking powder, baking soda, and salt. Stir just until everything is combined (do not overmix).
Semolina Yogurt Cake. To make the syrup, boil the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside and let cool completely. To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves.
The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within. Bring bay leaves, sugar, salt, and ½ cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes.
The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within. Bring bay leaves, sugar, salt, and ½ cup water to a simmer in a small saucepan, stirring occasionally to dissolve sugar, about 5 minutes. Remove from heat and stir in lemon juice. Pluck out bay leaves; let cool. Preheat oven to 350°.
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