1 c. (2 sticks) butter, softened
3 c. firmly packed light brown sugar
6 eggs
2 tsp. vanilla
3 c. sifted all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. (8 oz.) plain yogurt
3 tbsp. poppy seeds (optional)

Preheat oven to 325 degrees. Butter and flour a 10 inch tube pan. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, salt and soda; add alternately with yogurt to creamed mixture, beginning and ending with dry ingredients.

Stir in poppy seeds. Spoon batter into prepared pan. Bake 1 hour and 10 minutes; or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; turn out onto wire rack and cool completely. Keep refrigerated.

Good when frosted with Apricot Yogurt Frosting.