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Preheat the oven to 350 F or 176 C.
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Grease a 9-inch diameter baking pan with cooking spray or a small pat of butter. Set aside
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For the cake:
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1. Add flour, semolina flour, and lemon rinds into a mixing bowl. Stir to combine and set aside.
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2. In a mixing bowl, using a whisk or a mixer, cream the egg yolks and sugar together until light and creamy.
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3. Using a spatula, stir in the dry ingredients and mix together until blended.
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4. In a mixing bowl, add in the egg whites. Using a whisk, beat the egg whites by hand or with an electric mixer until the egg whites are firm but not over beaten and stiff.
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5. Add 1/3 of the beaten egg whites into the egg yolk and flour mixture. Using a spatula, gently fold them together (it does not need to be well mixed). Gently fold in another 1/3. Now fold in the remaining beaten egg whites. Again gently fold in to combine, but do not over-mix so that you will lose all the air bubbles from the batter. This is important in making a fluffy cake.
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6. Gently pour the batter into the prepared baking dish and bake it for 30 minutes or until golden brown.
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While the cake is baking, gather ingredients together to make the lemon syrup.
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For the syrup:
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In a small saucepan, add in the sugar, water, lemon juice and lemon rinds. Bring it to a boil then let it simmer over low heat, and stir occasionally (be careful not to let syrup splatter on you). Heat for 25 to 30 minutes or until it becomes a thick syrup. When done remove from heat and set aside.
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When the cake is done, remove it from the oven and let it cool down a little. Leaving the cake in the pan, cut the cake into diamond-shaped pieces using a serrated knife. Pour the syrup evenly over the cake. Make sure that it gets into all the crevices to soak into the cake evenly.
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Serve it with a nice cup of tea.
