Beat butter and sugar with an electric mixer until fluffy
Add eggs, lemon zest, lemon juice, milk and beat until combined. Next, beat in vanilla and Greek yogurt.
Next, gradually add flour mixed with baking soda and baking powder a little at a time and beat until smooth.
Spray to coat a bundt pan with a nonstick spray and pour batter into pan. Lightly smooth with a spatula so the top is even.
Bake at 350° for 50-60 minutes (start checking at 45 minutes to make sure it doesn't overcook).
Remove from oven and let cool for 10 minutes before turning it out onto a plate. Cool completely before frosting.
In a medium bowl, whisk powdered sugar, milk and lemon juice together. If it is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is obtained and if it's too thick, add a tablespoon of milk at a time until desired consistency is obtained.
Drizzle generously over cooled cake and sprinkle with lemon zest before serving