Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a square baking dish.
Step 2: In a medium bowl, whisk together the semolina, all-purpose flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
Step 5: Fold in the Greek yogurt and lemon juice until combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 8: While the cake is baking, prepare the syrup. In a small saucepan, combine the honey, water, and 2 tablespoons of lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool to room temperature.
Step 9: Once the cake is out of the oven, poke holes across the surface with a skewer. Slowly pour the room-temperature syrup over the hot cake.
Step 10: Allow the cake to cool completely in the pan to ensure all the syrup is absorbed before slicing and serving.