Preheat oven to 350° F. Spray an 8 inch round cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment paper as well.

In a large bowl whisk together the flours, baking powder, and salt.

In a smaller bowl combine the sugar and lemon zest. Use your fingers to rub the sugar and zest together so that the oils are released from the zest. whisk in the yogurt, oil, eggs and vanilla

Pour the flour mixture in with the wet ingredients and stir everything together until incorporated. Pour the batter into the prepared cake pan and bake for 27-33 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before removing it to a wire cooling rack.

In a small microwave safe bowl combine the lemon juice and sugar for the lemon syrup. Microwave until the mixture boils, about 45-60 seconds. Using a toothpick, poke holes into the top of the still warm cake. Brush the lemon syrup on top of the cake. Allow the cake to cool completely.

In a small bowl whisk together the glaze ingredients. Drizzle the glaze over the cake and serve.