1 c. butter, softened
1 1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated lemon rind
1 tsp. vanilla
1 (8 oz.) carton peach yogurt
Powdered sugar, optional

Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, soda, and salt. Add to creamed mixture, mixing well. Stir lemon rind, vanilla and yogurt into batter.

Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350 degrees for 1 hour (or until wooden pick inserted in center comes out clean). Cool in pan 15 minutes; remove and cool completely on rack. Sprinkle with powdered sugar if desired.