2 1/4 c. Pillsbury's Best unbleached or all purpose flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. grated lemon peel, if desired
1 tsp. vanilla
1 c. butter, softened
1 carton (9 oz.) pineapple or mandarin orange yogurt OR
1 c. dairy sour cream
3 eggs (3/4 c.)

Grease and flour 12 cup (10 inch) bundt or tube pan. Combine in large mixer bowl; blend at low speed. Beat 3 minutes at medium speed; pour into prepared pan. Bake at 325 degrees for 60-70 minutes until top of cake springs back when touched lightly in center. Cool cake upright in pan for 15 minutes; remove from pan; cool completely. Combine 1 cup powdered sugar and 1-2 tablespoons lemon juice (to make drizzling consistency). Glaze cooled cake. If using Pillsbury's Best self rising flour, reduce sugar to 1 3/4 cups. Omit salt and soda.