Yogurt Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
1 1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated lemon rind
1 tsp. vanilla
1 (8 oz.) carton peach yogurt
powdered sugar (optional)

Preparation

Preheat oven to 350\u00b0.
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\u00b0 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.