Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and raw cane sugar at medium speed for about 3 minutes, until light and fluffy. With the mixer at low speed, the eggs, one at a time. Add vanilla and lemon zest and mix until incorporated. Scrape the bowl as needed.
In a separate bowl, combine all the dry ingredients and mix well. Add flour mixture to butter mixture and mix at medium speed until just combined. Add yogurt and mix until all ingredients are combined but do not over beat.
Add batter into prepared pan and bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then transfer to a baking rack allowing to cool completely.
In a small bowl stir together powdered sugar and lemon juice. Adjust lemon juice amount until the glaze has a drizzling consistency. Drizzle over cake and serve.
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