Meyer Lemon Yogurt Bundt Cake

INGREDIENTS

1 1/2 cups

all-purpose flour

2 tsp

baking powder

1/2 tsp

kosher salt

1 cup

plain whole-milk yogurt**

1 1/3 cups

sugar, divided

extra-large eggs

2 tsp

grated lemon zest (2 lemons)

1/2 tsp

pure vanilla extract

1/2 cup

vegetable oil

1/3 cup

freshly squeezed lemon juice

For the glaze:

1 cup

confectioners' sugar

2 tbsp

freshly squeezed lemon juice

I use non-fat Greek yogurt or low-fat yogurt with great results.