Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the Greek yogurt, melted butter, eggs, lemon zest, lemon juice, vanilla extract, and whole milk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
In a small bowl, combine the light brown sugar and ground cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar crumb mixture over the batter.
Pour the remaining batter over the crumb layer and spread evenly. Top with the remaining crumb mixture.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.