• Preheat your oven to 180 °C / 350 °F.
• Place the Greek yogurt, sugar, and eggs into a large mixing bowl and whisk with a hand mixer or stand mixer fitted with the paddle attachment for about 2 minutes, until the sugar has completely dissolved and the mixture is smooth.
  300 g granulated sugar, 1 ½ cups greek yoghurt
• Add the oil, lemon zest, lemon juice, and lemon extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients just until combined - be careful not to overmix!
  ½ cups neutral oil, ¼ cup lemon zest, ¼ cups lemon juice, 1 teaspoon lemon extract, 3 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt
• Pour the batter into a greased 8-inch (22 cm) Bundt pan that's been dusted with breadcrumbs (this helps prevent sticking and creates a nice crust).
• Bake for at least 50 minutes. To check for doneness, insert a toothpick or skewer into the center of the cake - if it comes out clean or with just a few moist crumbs, it's ready.
• Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack to release it from the pan. Allow it to cool completely before glazing.

Lemon Glaze

• To make the lemon glaze, sieve the powdered sugar into a bowl. Squeeze out the juice from the remaining lemon and add it tablespoon by tablespoon to the sugar, wisking inbetween. You will need between 2-3 tablespoon lemon juice, the exact amound will depend on the consistency of your glaze. You want it liquid enough to be able to pour it on your cake, and thick enough that it will stick.
  1 ¼ cups powderd sugar / icing sugar, 3 tablespoon lemon juice
• Pour it over the cake and wait for the glaze to set before serving.