Kat Can Cook

0 Preheat the oven to 350 degrees F.
1 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.
3 In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. 
4 Add the vanilla, oil, yogurt, zest and juice from both lemons,, and whisk to combine. 
5 If you’re using Greek yogurt,now is when you add the tablespoon of water as well.
6 In a separate medium sized bowl, whisk together the flours, baking powder, cardamom, and salt.
8 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.
10 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
11 Bake for 50-60 minutes until a tester comes out just clean.
13 When the cake is baked, cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely.
15 While the cake cools, whisk the powdered sugar and lemon juice together to form a thick glaze.
16 Spoon the glaze on top of the cooled cake.
17 Serve.