Lemon Pound Cake

• 2 1/4 c. all-purpose flour
• 1/2 tsp. baking soda
• 1 c. granulated sugar
• 1 c. lemon nonfat yogurt
• 1/2 c. confectioners sugar
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1 c. margarine
• 3 eggs
• 2 tsp. grated lemon peel

1. Combine flour, salt and baking soda; set aside.
2. In large bowl, with electric mixer at medium-high speed, cream margarine and granulated sugar until light and fluffy.
3. Add eggs, yogurt and peel.
4. Beat 1 to 2 minutes until mixture is smooth.
5. Stir in dry ingredients and thoroughly combine.
6. Spray a Bundt pan with nonstick cooking spray.
7. Spread batter evenly in pan.
8. Bake in preheated 325u0b0 oven for 50 to 60 minutes or until cake tester comes out clean.
9. Let cool in pan on rack for 15 minutes.
10. Loosen edges and invert cake onto rack to cool completely.

allpurpose, baking soda, sugar, lemon nonfat yogurt, confectioners sugar, lemon juice, salt, margarine, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379368 (may not work)