Revani (Turkish Semolina Cake)

For syrup: boil 2 cups sugar + 2.5 cups water + 1 tbsp lemon juice, simmer 15 minutes and let cool.

Beat eggs and sugar with a mixer until pale and fluffy.

Stir in yogurt and oil.

Fold in semolina, flour, baking powder and vanilla with a spatula.

Pour into a greased baking pan. Bake at 180°C (350°F) for 30–35 minutes until golden.

Pour cold syrup slowly over the hot cake straight from the oven.

Let it absorb the syrup for 1–2 hours. Slice and serve.