Preheat your oven to 180 °C (top/bottom heat).

Grease a Bundt pan (22–24 cm) with butter or margarine, dust with flour, and tap out any excess.

Rinse the organic lemon under hot water before zesting. Zest the lemon, taking care not to grate the white pith underneath, as it turns bitter.

If using granulated sugar, add it to the mixing bowl and blend for 10 sec / speed 10 to turn it into powdered sugar.

Otherwise, add the powdered sugar, lemon zest, and eggs directly to the mixing bowl and mix for 30 sec / speed 3.

Scrape down the sides of the bowl with a spatula, then mix for another 5 sec / speed 3.

Next, add the yogurt, oil, lemon juice, and salt, then blend for 1 min / speed 4.

Finally, combine the flour, baking powder, and baking soda. Sift into the mixing bowl and mix for 15 sec / speed 4 until you have a smooth batter.

Pour the batter into the prepared Bundt pan and bake in the lower third of the oven for about 30 minutes.

Let cool in the pan for a few minutes, then invert onto a wire cooling rack, remove the pan, and let cool completely.

To make the glaze, place the powdered sugar in a small bowl and gradually stir in a splash of milk until a thick, smooth glaze forms. (It's important to stir the milk into the powdered sugar, not the other way around!).

Drizzle the cooled cake with the powdered sugar glaze. Garnish with a little fresh lemon zest if you like, slice, and enjoy!