2 1/4 c. 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 (8 oz.) pineapple or mandarin orange yogurt or 1 c. dairy sour cream
3 eggs (3/4 c.)

Lightly spoon flour into measuring cup; level off. Combine ingredients in a large mixer bowl. Blend at low speed. Beat 3 minutes at medium speed. Pour into a greased and floured 12 cup fluted tube or tube pan. Bake at 325 degrees for 60 to 70 minutes until top of cake springs back when touched lightly in center. Cool cake upright in pan 15 minutes; remove from pan; cool completely.