The yoghurt and the six eggs makes this one of the most moist cakes I have ever made. The cake isn't too sweet, nor is it overpowering in the lemon.
I wouldn't call this a beginners cake since it does require some delicate handling due to the folding in of egg whites, but nothing to be nervous about just takes some patience (and upper arm strength which I found out I lack).
Since this is in metric measurements, I did use a kitchen scale rather than calculating "cup" equivalents. However, I did set my oven temperature to 325º F and baked for 55 minutes. Your time may vary. This is how my cake turned out.
See my bundt, isn't it pretty? I did make a simple lemon glaze for the cake to soak. Pure yum and just pure joy. If you get the chance, try out this recipe, it won't disappoint.