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LEMON DRIZZLE POUND CAKE 
2 1/4 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. grated lemon peel
1 tsp. vanilla
1 c. butter, softened
1 (8 oz.) container plain yogurt
3 eggs (3/4 c.)

Combine in large mixer bowl all ingredients. Blend at low speed; beat 3 minutes at medium speed; pour into greased floured 12 cup (10 inch) bundt or tube pan. Bake at 325 degrees for 60 to 70 minutes until top of cake springs back when touched lightly in center.

DRIZZLE:

1 c. powdered sugar
1 to 2 tbsp. lemon juice
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