Syrupy Lemon and Yoghurt Cake

Ingredients

• 250g unsalted butter, softened
• 1 cup caster sugar
• 2 teaspoons finely grated lemon rind
• 1 vanilla bean, split lengthways, seeds scraped, pod reserved
• 4 eggs, lightly beaten
• 1/2 cup self raising flour, sifted
• 3 teaspoons baking powder, sifted
• 1 1/2 cups fine semolina
• 1/2 cup almond meal
• 1 cup Greek style natural yoghurt
• 1 cup sugar
• 1/2 cup water
• 2 large lemons, thinly sliced
• Greek style natural yoghurt, for serving