2 1/4 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. grated lemon peel (optional)
1 tsp. vanilla
1 c. butter
1 (8 oz.) carton pineapple yogurt or 1 c. sour cream
3 eggs

Combine in large bowl. Blend, then beat 3 minutes at medium speed. Pour into 12-cup Bundt pan, greased and floured (10-inch tube pan). Bake at 325 degrees for 60-70 minutes until top of cake springs back when touched. Cool in pan 15 minutes. Remove and allow to cool completely.