Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup bundt pan to ensure your pear cardamom bundt cake releases easily.
Step 2: In a medium bowl, whisk together the flour, ground cardamom, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together using a stand mixer or hand mixer on medium-high speed for about 5 minutes until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the Greek yogurt in two parts, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Toss the prepared pears with lemon juice and gently fold them into the pear cardamom bundt cake batter using a spatula.
Step 7: Spoon the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the pear cardamom bundt cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before slicing or glazing.