• Preheat oven to 325 degree. Grease and flour the bundt pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a small bowl, combine lemon zest and sugar. Mixing with a fork until the zest is well incorporated into the sugar.
• In the bowl of an electric mixer, blend the butter and sugar mixture together until light and creamy.
• Add the eggs, one at a time, blending well after each.

  Slowly add about half of the flour mixture, then pour add in the vanilla and milk. Blend.
• Add the remaining flour and all of the Greek yogurt and lemon juice.
• Blend until all ingredients are combined.
• Pour batter into prepared pan, smoothing out the top of the batter.
• Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for an hour, then run a knife along the edges to loosen the cake. Turn out onto a wire rack to cool completely before glazing. You may want to tap the bottom of the pan to loosen the cake more.

To make the glaze:

• Starting with 1 3/4 cup of the powdered sugar, mix all glaze ingredients together until smooth. At this point, allow the glaze to sit for a few minutes to thicken. If the glaze isn't thick enough, add a bit more powdered sugar - no more than the 2 cups. If the glaze is too thick, add a bit more lemon juice, a tablespoon at a time.
• Drizzle over cooked cake and allow to set before slicing.