For the lemon cake, grate the lemon and squeeze the juice. Beat the eggs with vanilla sugar and sugar until creamy.
Fold in the oil, yogurt, grated lemon zest, semolina and baking powder, pour into a baking pan lined with baking paper and bake in the oven at 180 degrees for 35 minutes.
Mix the lemon juice with agave syrup (to taste) and spread over the still warm cake.
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