In a medium saucepan, combine the water, sugar, cinnamon stick and lemon peel. Bring to a boil over medium-high, once boiling lower the heat and keep at a simmer for 5 minutes, stir to make sure the sugar dissolves. After 5 minutes, remove the saucepan from heat, stir in the lemon juice and let cool completely. Once fully cooled, remove the cinnamon stick.

Grease a 9x13 inch baking pan with butter and dust with 1-2 tablespoons of fine semolina flour. Set aside.

To a medium bowl, add the fine semolina flour, all purpose flour and baking powder and whisk to combine. Set aside.

To a medium mixing bowl add the sugar, eggs, vanilla extract and salt. Use a hand mixer to whip on medium-high speed until a bit lighter in colour and foamy (lots of bubbles on the surface), about 4-5 minutes.

With the mixer on medium-low speed, gradually add the olive oil and then Greek yogurt to the egg mixture, mixing until fully incorporated.

Then, add the dry ingredients and mix on medium-low speed until combined, scraping down the sides of the bowl as needed.

Add the lemon zest and mix until just combined.

Pour the batter into the prepared baking pan, leveling out the top of the cake batter and let sit while you preheat the oven to 350F.

When the oven is preheated, bake the cake for 25-35 minutes or until the cake is nicely golden brown on top and a toothpick inserted in the center comes out clean.

Once the cake is baked, immediately use a skewer to poke holes into the cake. Then, ladle the cooled syrup all over the hot cake, one ladle at a time, letting the cake absorb the syrup before adding another ladleful of syrup. Repeat until all of the syrup has been used.