Lemon Bundt Cake

1. Preheat oven to 350°F. Grease a 10-inch bundt pan thoroughly using nonstick spray or homemade cake release (mix 1 tablespoon vegetable shortening, 1 tablespoon vegetable oil, and 1 tablespoon flour, then brush onto the pan). Set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt for about a minute.
3. In a large mixing bowl, beat the oil and sugar at high speed for 1 minute, then reduce speed to medium.
4. Gradually add the eggs one by one, mixing after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
5. Switch the mixer to low speed. Alternately add the dry ingredients and yogurt to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared bundt pan, tapping it gently on the counter to remove air bubbles.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
8. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, milk, and lemon juice until smooth and lump-free.
2. Drizzle the glaze over the cooled cake.
3. Decorate with mini chocolate eggs, extra lemon zest, and edible flowers if desired.