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.