Combine all ingredients except lemon juice in a pot. Bring to a boil, reduce heat and simmer for approximately 15 minutes. Add lemon juice. Cool and set aside.
Preheat oven to 350°F. Coat a 9x13-inch baking pan with non-stick cooking spray. In a large bowl, mix together flour, sugar, farina or semolina, and baking powder; set aside. In another bowl, mix together butter, eggs, vanilla and almond extract. Pour butter mixture into flour mixture and mix well. Pour into baking pan and bake for 30 minutes. Remove from oven and slowly pour cooled syrup over warm cake. Serve immediately. Makes 24 servings.
Tip: Some tasty ways to use almond extract, which is a great alternative for vanilla extract, is to use a few drops in oatmeal, French toast, fruit, and coffee.
Approximate Nutrient Analysis per piece:
230 calories, 9 g fat, 5 g saturated fat, 60 mg cholesterol, 150 mg sodium, 35 g carbohydrate, 0 g fiber, 25 g sugar, 3 g protein