Preheat the oven to 165 degrees C. Grease a 26cm round cake tin and line with baking paper.
Combine the butter and sugar in the bowl of a food processor until pale and creamy. Add the eggs, one at a time. Add lemon zest, juice and yoghurt and blend. Add the combined flour, semolina, almonds and baking powder and blend.
Pour the mixture into the tin and bake 40-50 minutes or until it passes the skewer test. Cook on a cake rack and dust with icing sugar.