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Preheat oven and prepare baking pan or muffin tin with liners.
In a bowl, mix together the semolina, ground almonds, salt, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy.
Gradually add the beaten eggs to the butter mixture, mixing well after each addition.
Stir in the lemon zest and juice.
Fold the dry ingredients into the wet ingredients until just combined.
Scoop the batter into the prepared pan or muffin tin.
Bake for 25-30 minutes, until golden brown.
While the cakes are baking, make a lemon syrup by combining ⅓ cup sugar and 1 teaspoon lemon juice in a small pan. Bring to a boil and cook for 3 minutes.
As soon as the cakes come out of the oven, brush the tops with the lemon syrup.
Allow the cakes to cool for a few minutes before removing from the pan.