2 1/4 c. unsifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 (8 oz.) carton yogurt (peach, orange, pineapple or apricot) or 1 c. dairy sour cream
2 c. sugar
3 eggs
1 tsp. vanilla

Combine all ingredients. Blend on low speed, then beat 3 minutes at medium speed. Pour batter in greased and floured 10-inch bundt pan. Bake 60 minutes at 325 degrees, cool 15 minutes in pan. Remove and drizzle with glaze.

GLAZE:

2 c. confectioners' sugar
1 tsp. vanilla extract
2-3 tbsp. hot milk

In a small bowl, with rubber spatula, mix sugar with vanilla and about 2 tablespoons hot milk. Very gradually add more milk, just a bit at a time, using only enough to make a semi-fluid thick cream sauce.