Preheat your oven to 350 degrees Fahrenheit and grease a standard Bundt pan thoroughly.
Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant.
Cream the softened butter and lemon-sugar mixture together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then add the non-alcoholic lemon extract.
Alternate adding the dry ingredients and Greek yogurt to the butter mixture, beginning and ending with the flour, mixing just until combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 45 to 50 minutes until a wooden skewer comes out clean from the center.
Cool the cake in the pan for ten minutes before inverting it onto a cooling rack.
Whisk the powdered sugar and lemon juice together to create a smooth glaze and drizzle over the cooled cake.