Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the semolina, all-purpose flour, baking powder, baking soda, and salt.
Step 3: In a larger bowl, beat the eggs and granulated sugar together until pale and slightly frothy.
Step 4: Stir in the Greek yogurt, oil (or melted butter), 2 tablespoons of lemon zest, and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Step 6: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 8: While the cake is baking, prepare the drizzle by whisking the lemon juice and powdered sugar together until smooth.
Step 9: Once the cake is out of the oven, prick the surface all over with a skewer or fork and immediately pour the lemon drizzle over the hot cake.
Step 10: Allow the cake to cool completely in the pan to absorb the drizzle before garnishing with extra lemon zest and serving.