Preheat your oven to 350°F (175°C). Line and grease a loaf pan.

In a mixing bowl, add the semolina flour and lemon zest. Rub them together with your fingertips until the semolina takes on the lemon aroma. (This step brings out maximum lemon flavor)

In another bowl, whisk together the yogurt, oil, eggs, and honey until smooth.

Add the wet ingredients to the dry mixture. Stir gently until just combined. Don’t overmix.

Let the batter sit for about 1 minute. This allows the semolina to absorb some moisture and gives a tender crumb.

Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool slightly before slicing. Enjoy warm or at room temperature with tea or a drizzle of extra honey on top.