In a large bowl, whisk the Eggs and Caster Sugar until foamy. Add the Canola Oil, then the Lemon Juice, Lemon Zest and Greek Yogurt. Whisk until combined.
Sift in the Plain Flour, Baking Powder and Baking Soda. Stir until smooth.
Grease your Bundt Pan and sprinkle with Flour. Tap the pan upside-down to remove any excess flour then pour the cake batter in (see note 1 if not using a bundt pan).
Bake for 20 to 25 minutes or until the tip of a knife comes out clean.
Leave to cool down for at least 15 minutes before flipping the cake (or removing from the pan if using a springform pan). Set aside to cool down completely.
Lemon Caramel Sauce
Place the Caster Sugar and Water in a small saucepan on low heat. Leave until the sugar has dissolved, stiring occasionally if needed, and heat up until the caramel starts to turn golden brown.
When the clear syrup turns into a golden colour, remove from the heat. Carefully add the Butter and Lemon Juice (the caramel will react to it and start bubbling, it's normal). Gently stir until combined before transfering into a jar or jug.
Leave to cool down and thicken before pouring over the Lemon Yogurt Cake. Serve straight away (see note 2).
You can use any other kind of pan to make this cake, like a Loaf Pan, a round Springform Pan etc,... If not using a Bundt Pan, you may not need to flour the pan as the release should be much easier than with a bundt pan.
The Caramel Sauce will tend to make the cake soggy if left on the cake for too long - I recommend topping the cake with the caramel just before serving, and preferably over individual slices if the cake is not going to be eaten completely.