Turkish Pistachio Semolina Cake with Lemon Syrup

Prepare the syrup: In a small saucepan, combine 1.5 cups granulated sugar, 1.5 cups water, and 1 tablespoon lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely.

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, whisk together 3 large eggs and 0.5 cup granulated sugar until light and fluffy, about 2-3 minutes.

Stir in 0.5 cup plain yogurt and 0.5 cup vegetable oil until well combined.

Gradually fold in 1.5 cups fine semolina and 1 teaspoon baking powder until just incorporated. Do not overmix.

Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Once the cake is out of the oven, immediately pour the cooled syrup evenly over the hot cake. The cake will absorb the syrup.

Let the cake cool completely to room temperature, allowing it to fully absorb the syrup. This may take 1-2 hours.

Cut into squares or diamonds and sprinkle with 0.5 cup ground pistachios before serving.