Heat oven to 325 degrees. Grease and flour 12 cup (10") bundt or tube pan.

2 1/4 c. Pillsbury Best unbleached or all purpose flour
2 c. sugar
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. grated lemon peel (optional)
1 tsp. vanilla
1 c. butter, softened
1 (8 oz.) carton pineapple or mandarin orange yogurt or 1 c. dairy sour cream
3 eggs (3/4 c.)

Combine in large mixer bowl, blend at low speed. Beat 3 minutes at medium speed. Pour into prepared pan. Bake at 325 degrees for 60 to 70 minutes until top of pan springs back when touched lightly in center. Cool cake upright in pan 15 minutes. Remove from pan. Cool completely.

GLAZE FOR POUND CAKE:

1 c. powdered sugar
1-2 tbsp. lemon juice

Combine powdered sugar and enough lemon juice to make drizzling consistency. Glaze cooled cake.