Position oven rack so that the bundt pan will be in the center of the oven and preheat oven to 350 degrees F. Grease a Bundt pan with olive oil. I like to use a pastry brush to get into all the crevices. You can turn the pan upside down in the sink to prevent the oil from pooling at the bottom. If you prefer to use butter to grease, butter and flour the pan and tap out the excess flour.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl or with a mixer on medium speed, stir together the sugar and the citrus zest until fragrant, about 1 minute. Add the eggs and beat on medium until lighter in color, about 3 minutes. Slowly add the oil, and then the yogurt, and mix until combined. Stir the flour mixture into the wet ingredients until just combined and there is no visible flour.

Pour batter into prepared pan and smooth the top with a spatula. Bake until cake is golden brown and a wooden skewer inserted into the center comes out clean, 45 to 50 minutes. 47 minutes is perfect in my oven.

Allow cake to cool in the pan for 10 minutes, then run a thin knife around all the edges, including the inner tube. Carefully invert the cake onto a wire rack to cool completely.

Make the glaze by whisking the citrus juice (I like to start with 2 Tablespoons), yogurt, and powdered sugar in a medium bowl until smooth. You can add more citrus juice gradually (like 1/2 teaspoon at a time), if needed. The glaze should be thick, but still pourable. I prefer it thicker than thinner. You can test the consistency by scooping some of the glaze with the whisk and drizzling it over the bowl. When the cake is completely cool, transfer cake to a serving dish and drizzle all of the glaze over the cake. I like to pour the glaze along the top of the cake and it will naturally drip down the sides of the cake. The glaze will firm up as it sits. This cake can be stored loosely covered at room temperature for up to a week.