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Combine the water and sugar in a saucepan and bring to a boil. Let the syrup boil for about 3 minutes, then add the lemon juice. Remove from the heat and let it cool completely.
Place all the ingredients for the semolina pudding in a saucepan and cook over medium heat, stirring constantly, until thick and creamy. Set aside.
Beat the eggs, sugar, vanilla sugar, and salt for about 5 minutes until light and fluffy.
Mix in the sunflower oil and yogurt.
Add the semolina.
Sift in the flour and baking powder and gently mix until just combined.
Pour half of the batter into a parchment-lined baking pan.
Bake in a preheated oven at 180°C (356°F) for 12 minutes.
Remove the cake from the oven, spread the warm semolina pudding evenly over the cake, then carefully pour the remaining batter on top.
Bake for another 20–25 minutes, until golden brown.
Pour the cold sugar syrup evenly over the hot cake immediately after baking.
Let the cake cool completely so the syrup can soak in.