The yogurt really makes a difference in the taste of the cake.
2 1/4 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon grated lemon, rind of
1 teaspoon vanilla
1 cup butter , softened
1 (8 ounce) container lemon or vanilla yogurt
3 large eggs, at room temperature
Preheat oven to 325 and grease and flour a tube or Bunt pan. Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed. Beat 3 minutes at medium speed. Pour into prepared pan. Bake for 1 hour or until top springs back when touched lightly in center. Cool in pan for about 15 minutes then remove and cool completely on rack. Serve plain or glaze if you like. Serves 10 to 12.