Put sugar and water in a pot and bring it to boil. Reduce the heat to the low once it boils and let it simmer until it has a consistency, for about 20 minutes. Once it gets a little thicker, add in lemon juice (and lemon wedges) and let it simmer for another 5 minutes. Let it cool. You can pour it into a large shallow bowl so that it cools faster. 

Butter a 25 cm (10-inch) diameter round baking pan that is 4.5 cm (1.75 inches) deep and put it aside.

Preheat the oven to 350F (180C).

In a large bowl, combine semolina, flour and baking powder. 

In another bowl, using an electric mixer, whisk together the eggs and sugar until creamy and fluffy. Add in yogurt and oil, mix well. 

Now pour the dry ingredients into the wet mixture and using a hand whisk, mix until everything is combined.

Pour the mixture into the prepared baking pan and bake until golden, for about 30 minutes. Make a toothpick test and if it comes out clean, remove the cake from the oven.

Slice it in diamonds or squares when it is still hot.

Pour the cooled syrup over the warm cake. Let it absorb the syrup and cool completely before serving.

Sprinkle desiccated coconut or ground pistachios and serve.