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Preheat the oven to warm 170°C / 325°F / Gas 3. Grease a 30 x 20 cm / 12 x 8 inch cake tin.
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In a saucepan, dissolve the sugar in 3 cups / 750 ml / 24 fl oz water over high heat, add the lemon juice and bring to the boil. Reduce the heat to medium and simmer for 20 minutes. Remove from the heat and leave until cool.
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While the syrup is cooking, cream the butter, sugar and lemon rind with electric beaters until light and fluffy. Add the eggs one at a time, beating well after each addition.
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Sift together the semolina and flour and fold into the butter mixture alternately with the milk. Mix in the chopped almonds, then spread the mixture into the tin and arrange rows of flaked almonds on top. Bake for 35–40 minutes, or until the cake is golden and shrinks slightly from the sides of the tin. Prick the surface with a fine skewer, then pour the cooled syrup over the hot cake. When the cake is cool, cut it into squares or diamonds.
