2 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 c. Weight Watcher's reduced calorie butter
1 c. granulated sugar
3 eggs
1 c. Weight Watcher's nonfat lemon yogurt
2 tsp. grated lemon rind
1 tsp. lemon extract
1/2 c. confectioners' sugar, sifted
1 tbsp. lemon juice

Preheat oven to 375 degrees. Spray bundt pan with vegetable oil. Combine flour, baking powder, salt and soda in a bowl.

In another bowl, cream butter and sugar until fluffy, add eggs, one at a time. Stir in yogurt and lemon rind, beat 1 or 2 minutes with a mixer while adding dry ingredients a little at a time. Bake 45-50 minutes. Cool in pan on a rack.

Combine confectioners' sugar and lemon juice for glaze. Pour over cake while cool. 12 servings.