Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper, leaving excess paper hanging over the edges for easy removal.

Prepare Dry Ingredients: In a medium bowl, whisk together the semolina flour, all-purpose flour, ground turmeric, salt, baking powder, and baking soda. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

Add Eggs and Yogurt: Add the eggs and extra egg yolk, one at a time, beating well after each addition. Mix in the yogurt, lemon zest, and lemon juice, and blend until smooth.

Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined.

Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Scatter the flaked almonds evenly across the surface.

Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil during the last 10 minutes of baking.

Prepare the Lemon Syrup (Optional): While the cake is baking, make the sweet lemon syrup. In a small pot, mix together water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.

Brush with Syrup: Once the cake is done baking, let it cool in the pan for 10 minutes, then transfer it to a wire rack. If using the syrup, brush it over the warm cake to soak in and add extra moisture and sweetness.

Serve: Allow the cake to cool completely before slicing. Savor this cake on its own or pair it with a spoonful of yogurt for added richness.