Preheat the oven to 350°F (180ºC). Lightly spray the inside of a 10-cup non-stick Bundt pan with baking spray and set aside.
In a large bowl, whisk together the Greek yogurt, olive oil, eggs, lemon zest, lemon juice, and sugar until well combined.
Sift the flour and baking powder into the bowl. Add the salt.
Use a rubber spatula or wooden spoon to gently fold the wet and dry ingredients together. Stop when the flour is almost mixed in—a few streaks of flour are okay!
Scoop the cake batter into the prepared Bundt pan avoiding the middle column of the pan.
Use the rubber spatula to gently smooth the top of the batter.
Place the tin in the oven and bake the cake for 37 to 40 minutes or until the top is light golden brown and springs back when pressed with a fingertip.
Remove the cake from the oven. Let it cool for 10 minutes on a wire rack, then carefully flip the cake from the tin onto the wire rack.
Cool the cake completely before glazing.
Make The Glaze
Sift the powdered sugar into a bowl and add the white food colouring if using. Stir the food colouring around to distribute it through the sugar.
Add lemon juice, by the ½ teaspoon, until the glaze is thick and runs slowly off the end of a spoon like honey. You want the glaze to be quite thick!
Pour the glaze over the cooled cake the add any decorations you like. We sprinkled gold sugar over the top of our cake.
Allow the glaze to set for 10 minutes before slicing and serving.