My Big Fat Greek Yogurt Meyer Lemon Bundt Cake

Ingredients

• 1 1/2 cups (6 1/4 ounces) all-purpose flour
• 1 1/2 cups (6 ounces) cake flour*
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 3 large eggs, room temperature**
• 3/4 cup whole milk Greek yogurt
• 1/3 cup whole milk
• 1/4 cup Meyer lemon juice (from 2-3 lemons)
• 1 teaspoon Meyer lemon zest (from 1 lemon)
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 2 tablespoons Meyer lemon juice
• 1 teaspoon Meyer lemon zest
• 1/2 tablespoon unsalted butter
• pinch fine sea salt (omit if using salted butter)

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