Preheat oven to 350°F. While nonstick cooking spray is an option for greasing your bundt pan, I strongly recommend making homemade cake release. To do this, combine 1 tablespoon of vegetable shortening, 1 tablespoon of vegetable oil, and 1 tablespoon of flour. Then, use a pastry brush to evenly coat every crevice of your bundt pan. Set aside.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt for about a minute.

In a large bowl of an electric mixer, beat together the oil and sugar at high speed for a minute, then reduce to medium speed.

Gradually add the eggs one by one, mixing after each addition. Stir in the vanilla, lemon juice, and zest.

Switch the mixer to low speed. Add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the flour mixture. Mix until just combined.

Pour the cake batter into the prepared bundt cake pan, tapping it gently on the counter to remove any air bubbles and fill any crevices. Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown. Let the cake cool in the pan for 15 minutes before removing it from the pan, and transferring it to a cooling rack to cool completely.

Combine the glaze ingredients in a small bowl until smooth and free of lumps. Drizzle the glaze over the room-temperature cake and decorate it with mini eggs, lemon zest and edible flowers if desired.