Prepare the Cake Pan
Preheat the oven to 350°F (175°C). Butter and flour an 8-inch diameter cake pan, ensuring an even coating.

Mix the Dry Ingredients
Sift the flour, baking powder, baking soda, and salt into a large bowl. Add the sugar and cardamom, then whisk everything together. Set aside.

Mix the Wet Ingredients
In a medium bowl, whisk together the yogurt, eggs, and olive oil until smooth.

Combine the Batter
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon. Be careful not to overmix. Add the orange and lemon zest and juice, folding everything together until just combined.

Bake the Cake
Pour the batter into the prepared cake pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely before icing.

Prepare the Icing
In a small bowl, combine the powdered sugar with the juice from the leftover orange. Mix until you achieve a spreadable consistency, adjusting with more powdered sugar or juice as needed.

Ice and Serve
Spread the icing over the cooled cake. Slice and enjoy!