Preheat oven to 325°F or 163°C.
Lightly butter and flour a 12-cup bundt pan; chill.
Beat together the granulated sugar, butter, and lemon zest at medium speed with an electric mixer 4 to 5 minutes or until fluffy.
Add the lemon juice; beat until blended.
Add eggs, 1 at a time, beating just until yellow disappears.
Whisk together flour, salt, baking soda, and baking powder in a medium bowl.
Add to butter mixture alternately with yogurt, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Pour batter into prepared pan. Bake 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
Cool cake in pan on a wire rack 1 hour.
Transfer cake to a plate, and cool completely (about 1 hour).