Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly and dust with flour, tapping out the excess.
• In a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl or stand mixer, whisk the melted butter and granulated sugar until combined. Add the eggs one at a time, mixing well after each addition.
• Stir in the yogurt, milk, vanilla, lemon zest, and lemon juice until smooth.
• Add the dry ingredients to the wet ingredients in two additions, mixing gently until just combined and scraping the bowl as needed. Do not overmix.
• Pour the batter into the prepared bundt pan and smooth the top with a spatula.
• Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
• Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
• To make the glaze, whisk together the powdered sugar, melted butter, and 1 to 2 tablespoons of lemon juice until smooth; adjust to desired thickness. Drizzle over the cooled cake.
• Let the glaze set for 10 minutes, then slice and serve. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.