Recipe - Lemon Yogurt Pound Cake

Karen Thackeray
Cake
2 One fourth cup Allpurp flour
1 One half cup Sugar; up to 2 cups
One half teaspoon Salt
One half teaspoon Baking soda
1 teaspoon Grated lemon rind
1 teaspoon Vanilla
1 cup Butter; softened
8 ounce Lemon yogurt
3 Eggs
Glaze; optional
1 cup Confectioners sugar
2 teaspoon Lemon juice

Preheat oven to 350F. In large mixing bowl, combine all cake ingredients
using low speed. Increase to medium speed and beat 3 min, scraping bowl.
Pour into greased and floured 10inch tube or bundt pan. Bake 5060 min.
Cool 15 min before removing from pan. For glaze, beat confectioners sugar
and lemon juice until smooth. Drizzle glaze over cooled cake.
Source: Apron Strings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini