Yogurt Pound Cake

Preheat oven to 350°.

Cream the butter.

Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt. Add to creamed mixture, mixing well.

Stir lemon rind, vanilla and yogurt into batter. Pour batter into a greased and floured 10-inch Bundt pan. (I just spray with Pam, no flour.) Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

Cool in pan 15 minutes; remove from pan and cool completely on a rack.

Sprinkle cake with powdered sugar, if desired.

Yields one 10-inch cake.