1 tablespoon Greek yogurt (plain or vanilla flavored)
2 teaspoons fresh lemon juice
Preheat oven to 325 degrees.
Use your fingers to smear 1 tablespoon butter all over the inside and into the nooks and crannies of a small (3 - 4 cup capacity) Bundt pan (6 – 7 inches in diameter). Sprinkle 1 tablespoon of the flour into the pan and rotate to distribute the flour in an even coating over the butter. Knock out any excess flour by tapping the pan upside down. This is an important step to ensure your cake doesn’t stick to the pan.
Cut the lemons in half, then into wedges. Remove the seeds. Put the lemons in a food processor and process until fairly smooth – it’s okay if some very small pieces of peel are visible – you should have about 1/2 cup.
In a small bowl, whisk remaining 1 cup flour together with the semolina, salt, baking powder and baking soda.
Beat the remaining stick of butter with the sugar in the bowl of an electric mixer on medium speed until fluffy. Beat in the eggs one at a time.
Add the lemon puree to the mixer and beat until combined, then add the flour mixture and stir until smooth. Spread the batter evenly into the Bundt pan.
Bake 35-40 minutes, or until the top of the cake springs back to the touch and a toothpick emerges from the cake with a few moist crumbs. Cool the cake in the pan 10 minutes before turning out onto a rack to cool completely.
To make the glaze, stir together all the ingredients until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.