Generously grease a bundt pan with oil or butter. Preheat the oven to 350 degrees F (177 C).
In a medium-large bowl, measure out the gluten-free flour. Grate the lemon zest directly into the flour (grate every last bit of zest off). Add the salt, baking powder, and baking soda and lightly mix to combine.
In the bowl of a stand mixer (or a large bowl and use a hand mixer), mix the oil, sugar, and yogurt together using the whisk attachment. While the mixer is running on medium-high speed, add the eggs one at a time, mixing well in between each addition. Mix very well once all the eggs have been added.
Add roughly half of the dry mixture and mix until combined. While the mixer is running on medium-high speed, slowly pour in half of the milk. Add the rest of the dry mixture and mix until combined. While the mixer is running, slowly pour in the rest of the milk and mix until everything is well combined.
Scrape the sides of the bowl with a spatula. While the mixer is running on medium-high speed, slowly pour in all of the lemon juice. Add the vanilla and give the batter one last very good mix.
Pour the batter into the prepared pan and bake for 40-48 minutes or until a toothpick comes out clean. Once baked, let the cake cool to room temperature inside the pan.
Run a knife around the inside and outside edges of the cooled cake. Place a large plate on top of the bundt pan. Tightly holding the plate and pan, flip them over so that the cake turns out onto the plate.
