Heat oven to 350 degrees. Line the bottom of 9-inch round cake pan and spray with cooking spray.
In a small saucepan over medium heat, melt 3 tablespoons butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Pour mixture into bottom of prepared pan.
Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Place the slices on paper towels and blot to remove excess juice. Arrange orange wheels on top of brown sugar mixture in a single, without overlapping.
In a large bowl, whisk together orange zest, almond flour, all-purpose flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks of butter with white sugar. Beat in eggs, one a time, then beat in yogurt and vanilla and almond extracts. Fold in the dry mixture by hand.
Pour the batter into pan over oranges and carefully spread around. Bake until cake is golden brown and a toothpick inserted in the center emerges clean, 30 to 40 minutes. Cool cake in pan 15 minutes, then run a knife along pan’s edges to loosen it; carefully invert onto a platter. Serve cake warm.