2 1/4 c. flour
2 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated lemon peel
1 tsp. vanilla
1 c. butter, softened
1 (8 oz.) carton pineapple yogurt
3 eggs
1 (8 oz.) can crushed pineapple, well drained

In a large mixer bowl, dump all ingredients. Blend at low speed; then beat at medium speed for 3 minutes. Pour into a greased and floured 10 inch tube pan. Bake at 325 degrees for 60-65 minutes. Cool 15 minutes, then remove from pan. Cool completely. Drizzle with glaze.

GLAZE:

1 c. powdered sugar, sifted
2 tbsp. lemon juice or a combination of lemon juice & pineapple juice

Combine all ingredients and beat until smooth.

Variation: May omit pineapple and pineapple yogurt and use mandarin orange yogurt for a citrus pound cake.