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 c. (8 oz.) pineapple yogurt or 1 c. sour cream
3 eggs

GLAZE:

1 c. powdered sugar
2 tbsp. lemon juice

In large bowl, combine all ingredients except glaze; blend at low speed. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour batter into greased and floured 10 inch bundt or tube pan. Bake at 325 degrees for 60 to 65 minutes until top springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool. Drizzle with glaze.

GLAZE: Combine ingredients; beat until smooth.