Yogurt Pound Cake - cooking recipe

Ingredients

2 1/4 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. soda
1 c. butter (room temperature)
1 (8 oz.) carton pineapple yogurt
3 eggs
1 tsp. vanilla or lemon extract
1 tsp. grated lemon peel

Preparation

Place flour, sugar,
salt
and\tsoda
into large mixing bowl. Stir to blend.
Add butter, yogurt, eggs and vanilla to dry ingredients.
Beat\tat slow speed until moistened, then at medium speed 4
minutes, scraping sides of bowl often.
Remove beaters and stir in lemon peel.
Turn into well-greased 12-cup Bundt pan. Place in
preheated
325\u00b0
oven
and bake 40 to 45 minutes or until done.
Cool
in
pan\t5 minutes.
Turn out on rack and cool. Dust with powdered sugar or glaze.