Preheat the oven to 350°F. Grease the Bundt pan and sprinkle with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Mix in eggs, two at a time, and vanilla. Add yellow gel food coloring, if desired.
Beat in the lemon zest and juice.
With the mixer on low speed, add the dry ingredients in three-four additions alternating with the yogurt and mixing each addition just until incorporated.
Pour the batter into the Bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes inside the pan. Place a plate over the top of the cake and flip the cake over. Let cool before glazing.
For the frosting, whisk the ingredients together until smooth. Drizzle over cake.