Title: Lemon yogurt pound cake
 Categories: Cakes, Desserts, Bundt
      Yield: 10 Servings
 
           -Karen Thackeray
           -Cake
  2 1/4 c  All-purp flour
  1 1/2 c  Sugar; up to 2 cups
    1/2 ts Salt
    1/2 ts Baking soda
      1 ts Grated lemon rind
      1 ts Vanilla
      1 c  Butter; softened
      8 oz Lemon yogurt
      3    Eggs
           -Glaze; optional
      1 c  Confectioners sugar
      2 ts Lemon juice
 
   Preheat oven to 350F. In large mixing bowl, combine all cake
  ingredients using low speed. Increase to medium speed and beat 3 min,
  scraping bowl. Pour into greased and floured 10-inch tube or bundt
  pan. Bake 50-60 min. Cool 15 min before removing from pan. For glaze,
  beat confectioners sugar and lemon juice until smooth. Drizzle glaze
  over cooled cake.