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.