2/3 c. butter
2 c. brown sugar
4 eggs
2 c. flour
1/4 c. poppy seeds
1/4 tsp. baking soda
2/3 c. plain yogurt
2 tsp. vanilla

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour and soda. Add alternately with yogurt to creamed mixture. Start and end with flour. Stir in vanilla and poppy seeds.

Pour into greased and floured Bundt pan. Bake at 325 degrees for 30-45 minutes or until cake tests done. Cool 10 minutes in pan, then remove and cool on rack.