Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
Step 2: In a large bowl, whisk together the eggs and 3/4 cup sugar until pale and slightly thickened.
Step 3: Gradually whisk in the vegetable oil and Greek yogurt until the mixture is smooth and well combined.
Step 4: In a separate bowl, mix the semolina, baking powder, ground cardamom, and salt.
Step 5: Fold the dry ingredients into the wet ingredients until just combined; do not overmix the semolina and yogurt cake with cardamom and rosewater batter.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8: While the cake bakes, prepare the syrup by combining 1 cup water, 1 cup sugar, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
Step 9: Remove the syrup from heat and stir in the rosewater. Let it cool to room temperature.
Step 10: Once the cake is out of the oven, pour the cooled syrup evenly over the hot cake. Let it soak for at least 1 hour before slicing.
Step 11: Garnish your semolina and yogurt cake with cardamom and rosewater with crushed pistachios and serve.