Preheat the oven to 350F/177C. This recipe can be made in one, 8 or 9-inch (21 or 23-cm) Bundt cake pan or two, 8 ½-inch (22-cm) loaf pans. Spray the inside of the pan(s) very well with baking spray, or use the flour and butter method.

In a large mixing bowl, combine the softened butter and sugar. Mix on high speed for 3 to 4 minutes, until the butter is fluffy and cream. Next, add the eggs, lemon extract, vanilla extract, Greek yogurt and lemon juice. Mix again for about 3 minutes, until the eggs are well beaten.

NOTE: the batter will look separated because of the lemon juice. This is okay! It will come together once you add the dry ingredients!

In a separate bowl, combine the flour, baking soda, baking powder and salt. Sift the dry ingredients into the cake batter, then mix on low speed, just until the dry ingredients are incorporated; don’t over-mix. Next, add the lemon zest and mix again for about 20 seconds, just to get the zest incorporated.

Transfer the prepared batter into the prepared pan(s). If making loaves, divide the batter evenly. Level the cake batter with an offset spatula. For the Bundt cake: bake in the preheated oven at 350F/177C for about 40 minutes, or until a toothpick inserted into the center comes out clean. For the loaf pans: bake in the preheated oven for about 28 minutes, or until a toothpick inserted into the center comes out clean.

Once the cake is done baking, invert it onto a cool rack to cool completely. Cooling the cake in the pan can make it gummy.

For the lemon glaze, simply combine the confectioner’s sugar with a couple tablespoons of lemon juice and whisk. Add more lemon juice for a thinner glaze. Drizzle the glaze over the cooled cake and garnish with fresh lemon slices, if desired.

Cake can be kept at room temperature for up to 2 days; refrigerate for longer shelf life.