Preheat oven to 180°C.
Cream the butter and sugar with an electric beater until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating in between to incorporate. Mix in the yogurt, juice and lemon zest and mix until smooth and combined.
Sift in the flour, cardamom and a pinch of salt. Mix on medium until just combined.
Pour the batter evenly into a well-greased bundt tin, being sure to wipe down any spills around the edges inside the tin (this can stop the cake from rising nicely).
Bake for 35-40 mins. When a skewer inserted to the centre of the cake comes out clean, the cake is ready.
Remove the cake from the oven, then turn it onto a wire rack to cool completely.
