Preheat oven to 350 degrees. Grease a bundt cake pan with cooking spray and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
In a large bowl, cream together the olive oil, sugar, eggs, vanilla, lemon juice and zest until well combined. Add in the yogurt and flour and mix until well combined.
Pour the batter into to prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.
To make the glaze, whisk together the honey, lemon juice, milk, and zest until well combined. Add in the powdered sugar and mix to combine. Drizzle over the cooled cake.
This cake is great to make ahead and tastes even better the next day. Store covered at room temperature for up to three days or refrigerate for up to a week.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com