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Make the syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8–10 minutes. Stir in the orange blossom water or vanilla and let cool completely.
Prepare the batter: Preheat the oven to 350°F (175°C). Mix the semolina, sugar, baking powder, and salt. Stir in the yogurt, melted butter, and vanilla until just combined. Let the batter rest for 10 minutes.
Spread into a greased 8×8-inch baking dish. Score the top into squares or diamonds before baking (and add an almond to each piece if you’d like).
Bake.
As soon as it comes out of the oven, slowly pour the cooled syrup over the hot cake.
Let it soak for at least 30 minutes before serving.