2 1/2 c. plain flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. reduced calorie tub butter
1 c. granulated sugar
3 eggs
1 c. lemon nonfat yogurt
2 tsp. grated lemon peel
1/2 c. confectioner's sugar, sifted
1 tbsp. fresh lemon juice

Combine flour, salt and baking soda. Set aside. In a large bowl with electric mixer at medium high speed, cream butter and granulated sugar until light and fluffy. Add eggs, yogurt and peel; beat 1-2 minutes until mixture is smooth. Stir in dry ingredients and thoroughly combine. Spray bundt pan with nonstick cooking spray. Spread batter evenly in pan. Bake in preheated 375 degree oven 50-60 minutes or until cake tester inserted in middle comes out clean. Let cool in pan on rack 15 minutes. Loosen edges and invert cake onto rack to cool completely. To prepare glaze, combine confectioner's sugar and lemon juice; blend until smooth. Pour evenly over top of cake.

Makes 12 servings.