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1
Put 1 1/2 cups of the sugar, the lemon juice, and 1/2 cup water in a saucepan and bring to a boil.
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2
Simmer until the mixture is thick and syrupy, about 5 minutes.
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3
Stir in the rose water if youre using it.
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4
Remove from the heat; when it has cooled, refrigerate until ready to use it.
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5
Preheat the oven to 375F.
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6
Place half the butter in a skillet over medium-high heat.
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7
When the butter foam subsides, add the almonds.
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8
Cook, stirring constantly, until they are lightly browned, about 5 minutes.
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9
Beat the yogurt and 1 cup of the remaining sugar together in a large bowl.
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10
Add the almonds and the butter they were cooked in, the semolina, baking powder, and 1 teaspoon of the vanilla extract, and beat until thoroughly blended.
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11
Grease a 9-inch square baking pan and add the batter.
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12
Cook for about 30 minutes, until the cake is lightly browned.
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13
Whip the cream until it holds soft peaks, then whip 1 minute more, incorporating the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla.
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14
Pour the syrup over the basbousa and cut it as you would brownies.
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15
Put it back in the oven and bake for 3 minutes more.
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16
Melt the remaining 4 tablespoons (1/2 stick) butter and pour it over the basbousa.
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17
Let rest for a few minutes, then serve warm with the whipped cream.
