Yogurt Pound Cake

Cream butter; gradually add sugar, beating until mixture is light and fluffy.

Add eggs, one at a time, beating after each addition.

Combine flour, soda and salt; add to creamed mixture, mixing just until blended.

Add lemon rind, vanilla and yogurt. Pour batter into a greased and floured 10-inch Bundt pan.

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.

This cake is so moist and delicious all you need do is dust the top with powdered sugar.

Yields 1 (10-inch) cake.