Lemon Bundt Cake

Preheat oven to 350.

Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.

Cake:.

Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.

In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.

Beat in eggs, one at a time, until blended.

On low speed, beat in yogurt mixture.

Beat in flour until just blended.

Pour into prepared pan.

Bake 50 minutes or until a toothpick inserted in the the center comes out clean.

Cool in pan on a wire rack 12 minutes.

Inverting on rack and remove pan.

Syrup:.

While cake is cooling, bring syrup ingredients to a boil in a small saucepan.

Reduce heat and simmer, uncovered, 12 minutes or until thickened.

Brush over warm cake and let cool.

Glaze:.

Mix confectioner's sugar and just enough milk until smooth.

Spoon over cooled cake.

Let stand until glaze sets.