Preheat the oven to 350°.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Use your hands to press the sugar and zest together until mixed well. Add the butter and beat on medium high speed until light and fluffy. About 3 minutes.

Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and mix to combine well.

Add the sour cream and mix on medium low speed until incorporated.

Add the dry ingredients, alternating with the buttermilk, in three additions. Begin and end with the flour mixture. Do not over mix.

Spray the inside of a 10-12 cup bundt pan generously with non-stick baking spray.

Pour the batter into the prepared pan, using an offset spatula to even out the top.

Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the cake comes out with just a few crumbs remaining. Do not over bake. If the top of the bundt is browning too quickly at the end of the baking cycle, tent the top loosely with a large piece of aluminum foil.

Once you remove the cake from the oven, place it on a wire rack to cool slightly. Set a timer for 10 minutes.

While you wait to remove the bundt from the pan, make the sugar syrup glaze.

Combine the sugar and lemon juice in a small saucepan and heat over medium high until it just begins to boil and the sugar dissolves. Remove from heat and stir to combine.

When the 10 minute timer goes off, carefully invert the cake onto a wire rack or cake plate. Using a toothpick, gently poke holes in the top of the cake. Pour the sugar syrup over the cake and allow it to soak in.

Cool the cake completely.

To make the glaze, combine the confectioners sugar, milk and greek yogurt in a medium bowl. Whisk until smooth but pourable. Once the cake is cool to the touch, pour the glaze over the top of the cake. The glaze will set after about 5-10 minutes.