Preheat oven to 350°F. Butter and flour a 10-cup (9-inch) Bundt pan.
Whisk together the flour, soda, and salt in a medium bowl.
In another medium bowl, rub the sugar and zest together. This helps to spread the lemon flavor throughout the cake.
Whisk the yogurt, milk and lemon juice together.
In a stand mixer fitted with the paddle, beat the butter on high until smooth, about 1 minute. Slowly add the lemon sugar and continue beating until light in texture and color, about 5 minutes. Don't skimp on this step, since it is crucial to the texture of your cake.
Add the eggs, one at a time, beating well after each. Reduce the speed to low and add 1/3 of the flour. Add half the yogurt. Repeat with another 1/3 flour mixture, followed by the yogurt and finishing with the flour. Scraping the bowl as you go.
Put the batter into the prepared pan and smooth the surface. Bake for about 45 minutes to 1 hour, or until a tester comes out clean.* Allow the lemon bundt cake to rest in the pan for 10 minutes.
Make the soaking syrup: Mix the lemon, sugar and ginger together until the sugar is dissolved. Allow to sit while the cake bakes.
Turn the cake out onto a serving dish. While the lemon bundt cake is still warm, brush the entire surface with the lemon soaking syrup.