Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square or round baking pan and line the base with parchment for easy release.

Mix dry ingredients: In a bowl, whisk semolina, flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Whisk wet ingredients: In a larger bowl, whisk eggs and sugar until slightly thick and pale, about 1 minute by hand. Add oil, yogurt, citrus zests, and vanilla. Whisk until smooth.

Combine: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. The batter will be thick but pourable.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–35 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.

Make the syrup while the cake bakes: In a small saucepan, combine honey, water, sugar, cinnamon stick, and orange peel. Bring to a gentle simmer and cook for 5 minutes. Remove from heat, stir in lemon juice, and let sit. Keep warm.

Cool the cake slightly: When the cake is done, place the pan on a rack and let it rest for 10 minutes. This helps the crumb set so it can take on syrup evenly.

Cut and soak: Score or cut the cake into squares or diamonds in the pan. Slowly ladle the warm syrup over the warm cake in several passes, letting it soak in before adding more. You may not need every drop; aim for moist, not soggy.

Rest: Allow the cake to cool to room temperature, uncovered, so the syrup distributes evenly. This can take 1–2 hours.

Finish and serve: Sprinkle with chopped nuts, a light dusting of cinnamon, or a small drizzle of honey. Serve at room temperature. The flavor improves by the next day.