• Preheat the oven to 350 degrees F.
• Spray a round cake pan with nonstick spray and cover the bottom with parchment paper.
• In the bowl of a standing mixer, or with a hand mixer, whisk together the eggs and sugar for 30 seconds.
• Add the vanilla, yogurt, zest from 2 lemons, juice from 1 lemon, and mix to combine.
• In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, ginger, and salt.
• Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour left.
• Transfer the batter to the prepared cake pan and bake for 26-32 minutes until just cooked. You want to be mindful not to over-bake since it will dry out without oil or butter in the recipe.
• When baked, transfer to a baking rack, remove and let cool. While the cake is cooling, make the buttercream frosting or lemon glaze you've chosen as a topping.

Option 1 - Lemon Buttercream

• In the bowl of a standing mixer or with a hand mixer, blend the butter, powdered sugar, and lemon zest for a couple of minutes until light and fluffy.
• Frost the top of the cooled cake with the buttercream and top with a bit of extra lemon zest.

Option 2 - Lemon Glaze

• Whisk powdered sugar and lemon juice together until you've reached your desired consistency. Pour on the cake and let harden.