Preheat the oven to 180°C/gas mark 4. Grease a 24 cm square baking dish (line with parchment paper if you’re using a cake pan).
If making a smaller cake that serves 4-6, use a 10-12 cm square baking dish
Start with making the syrup as it needs to cool down while the cake is being baked. Put the sugar, water and lemon juice in a saucepan. Stirring occasionally, bring the mixture to a boil over medium heat. Once it boils, reduce the heat to medium low and let the syrup simmer for about 12 minutes. Turn off the heat and set aside the syrup to completely cool down.
For the cake, beat eggs and sugar with an electric mixer for about 5 minutes until you get a light and fluffy mixture.
Add Onken Natural Set Yogurt, melted butter, vanilla extract and lemon zest. Beat until smooth.
Sift in the flour and baking powder. Add the semolina and keep beating until you get a smooth batter.
Pour the batter into the greased baking dish and bake for about 25-30 minutes until the top of the cake turns golden brown and a skewer comes clean from the centre of the cake.
If making the smaller cake bake for 20 minutes
Bring the cake out of the oven. Use a skewer to poke some holes on top of the hot cake. Pour the cooled syrup all over the cake when it is still hot. And let it rest at least for 2-3 hours until the cake fully absorbs the syrup.
For serving, cut the cake in squares. Put a tablespoon of whipped heavy cream on each portion, sprinkle some ground pistachio over it and top with 2-3 raspberries (or berries of your choice).