Adjust oven rack to lower-middle position and heat oven to 350F. Grease 12-cup nonstick Bundt pan using baking spray with flour.
Whisk flour, baking powder, and salt together in a bowl. In a separate large bowl, whisk sugar and eggs until sugar is mostly dissolved and mixture is pale and frothy, about 1 minute. Whisk in oil and yogurt until combined.
Using a rubber spatula, stir in flour mixture until combined but no dry flour remains.
Pour batter into prepared pan, smooth top, and gently tap pan on counter to settle batter.
Bake until the cake is golden brown and a wooden skewer inserted into the center comes out clean, 40-45 minutes, rotating pan halfway through baking.
Let cake cool in pan for 10 minutes, then gently turn cake out onto wire rack to cool.