Make Syrup:Combine honey, sugar, and lemon juice and stir to combine. Bring to a boil, reduce heat, and simmer until sugar is dissolved and mixture has thinned, about 5 minutes. Turn off heat and cool.

Make Cake:Preheat oven to 350F. Combine semolina flour, almond meal, baking powder, baking soda and salt in a bowl, stir well with a fork and reserve. Using a hand mixer or electric stand mixer, beat oil and sugar over high speed until sugar is dissolved and mixture has slightly lightened in color, about 2 minutes. Add eggs one at a time, beating well after each addition, about 2 minutes total. Add soymilk, lemon zest, almond liqueur, and vanilla and beat to combine. Add dry ingredients and beat to combine, about 30 seconds. Pour batter into a lightly greased 9 x 13-inch baking pan and bake cake for 30 minutes, until top is browned and a toothpick inserted into the center comes out clean. Slowly pour syrup over top of cake and let cool completely.

Recipe by Adeena Sussman