Citrus Pound Cake

• 1 cup butter, softened
• 2 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup lemon yogurt
• 1-1/2 cups confectioners' sugar
• 2 to 3 tablespoons lemon juice
• 2 tablespoons finely chopped candied lemon peel
• 2 tablespoons finely chopped candied orange peel

1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325u0b0 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

butter, sugar, eggs, vanilla, lemon zest, orange zest, allpurpose, baking powder, salt, baking soda, lemon yogurt, sugar, lemon juice, candied orange

Taken from www.tasteofhome.com/recipes/citrus-pound-cake/ (may not work)