In the mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the lemon aroma, then set aside. In another bowl, mix the flour, baking powder, salt, and baking soda, then set aside.

Add the olive oil and lemon juice to the sugar mixture. Beat on medium speed with a whisk attachment until the mixture is pale. Add the eggs one at a time, beating on high speed after each addition.

Add the dry ingredients in 3 parts, alternating with the yogurt in 2 parts, beginning and ending with the flour. Mix just until everything is well combined—do not overmix.

Grease a bundt pan with butter or baking spray (do not use oil). Pour in the batter, filling no more than 3/4 of the pan. Tap the pan gently on the counter to release air bubbles. Bake for 35 to 40 minutes at 350°F (180°C), until golden and a toothpick or knife inserted in the center comes out clean. Let cool on a wire rack for exactly 10 minutes.

While the cake is cooling, make the syrup by bringing the lemon juice and sugar to a boil. Once it bubbles, reduce the heat and simmer for 2 minutes until slightly thickened, then remove from heat. Unmold the cake and place it on the rack. While the cake is still warm, poke holes in it with a toothpick so the syrup can soak in. Brush the syrup over the top and sides of the cake, letting it absorb as you go until all the syrup is used.