1 c. butter
2 c. sugar
3 lg. eggs (room temperature)
1 tbsp. lemon peel
1 (8 oz.) container lemon yogurt
2 1/4 c. unsifted unbleached flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Cream butter; then add sugar and eggs; beat well. Add remaining ingredients; then beat 3 minutes at high speed. Place batter in a greased and floured tube (10 inch) or bundt pan.

Bake for 60 to 70 minutes at 325 degrees. Cool for 15 minutes upright; then remove from pan. Cool completely, then glaze.

GLAZE:

1 c. confectioners' sugar
1 to 2 tbsp. lemon juice

Combine until consistency to drizzle.