Lemon Yogurt Cake

Spray a standard 9x5 inch loaf pan with baking spray and line with parchment paper letting it hang over the long sides.  If you are using an 8x5 pan, just leave out 1/2 cup batter or so if you want to ensure it doesn't overflow.

In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. 

Add the vanilla, oil, yogurt, zest and juice from both lemons,, and whisk to combine. 

If you’re using Greek yogurt,now is when you add the tablespoon of water as well.

In a separate medium sized bowl, whisk together the flours, baking powder, cardamom, and salt.

Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.

Transfer the batter to the prepared loaf pan and use a pairing knife to make a ½ inch deep cut down the center of the cake vertically

Bake for 50-60 minutes until a tester comes out just clean.

When the cake is baked, cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely.

While the cake cools, whisk the powdered sugar and lemon juice together to form a thick glaze.

Spoon the glaze on top of the cooled cake.

Serve.