I think the lemon and yoghurt flavours in this cake work really well together and while the recipe uses a baba pan there’s really no need to do so. An ordinary cake tin will work just as well and if you’re like me you’ll be able to get the cake out of the tin a lot more easily. Despite greasing the baba pan mine always seem to get stuck.
Beb's Recipe Drawer 
I know what you mean about bundt pans sticking to cakes. For me it was the way I greased it; I used to use cooking spray oil but now I very liberally apply soft (room temp) butter with my fingers. I will also dust flour over the top of the butter if the cake isn’t going to be a naked one (since you can see the flour once you turn it out), or if its a particularly wet batter and I’m feeling cautious.
I recently learned that it also happens when the tins are too old, so it might be that.
I just came across your blog through a random google search and I am enjoying the heartwarming nostalgia in your posts.