Spray a standard loaf pan (9x5) with baking spray and line with a parchment paper sling running horizontally across the long sides of the pan. This is a lot of batter for a big loaf, so don’t use too much parchment paper or the cake will run out over the sides of the pan
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.
In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, cardamom and salt.
Add the dry ingredients to the wet ingredients and 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, and bake for 55-65 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.