Preheat the oven to 350 F. Grease a 9 x 13 pan and set aside.
Separate the 2 egg yolks and the 2 egg whites.
Prepare the butter, sugar, semolina, milk, flour, baking powder, orange rind and vanilla.
Using an electric stand mixer, cream the butter and sugar until light and fluffy. Then add the egg yolks, 1 at a time. Add the vanilla extract and the lemon zest.
Add flour, semolina and baking powder.
Beat the egg whites in a separate bowl. Using a spatula, fold the egg whites into the batter until just blended. Don’t over mix.
Pour the batter into the greased pan, and bake for 45 minutes or until the cake is golden.
Once the cake is done, remove from the oven and use a toothpick to poke several holes into the top of the cake. Allow the cake to cool for 30-40 minutes.
While the cake is cooling, add water, sugar, lemon juice, orange juice, lemon rind strip and orange rind strip to a saucepan and bring to a boil. Reduce heat and let it simmer for 10-15 minutes.
Once the cake has cooled for 30 minutes and your syrup is ready, pour the syrup over the cake. Allow some time for the cake to absorb the syrup for about 15 minutes.
When ready to serve, cut on the diagonal to create diamond shapes, and serve with powdered sugar!