1 cup (2 sticks) butter, softened
1 1/2 cups sugar
3 eggs
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated lemon rind
1 tsp. vanilla extract
1 (8 oz.) carton yogurt (peach or any fruit flavor)
powdered sugar, for sprinkling

Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating after each addition.

Combine flour, baking soda and salt; add to creamed mixture, mixing just until blended. Add lemon rind, vanilla and yogurt. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.

Cool in pan 15 minutes; remove from pan and cool completely on a rack. Sprinkle top with powdered sugar before serving.

Makes 1 (10-inch) cake.