1 cup butter or margarine (room temperature), softened
1 1/2 cups sugar
3 eggs (room temperature)
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon rind
1 tablespoon pure vanilla extract
1 8-ounce carton Dannon Peach Yogurt
Powdered sugar

Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt and sift; add to creamed mixture, mixing well. Stir lemon rind, vanilla, and yogurt into batter. Pour batter into a greased and floured 10-inch Bundt pan or a tube pan. You can use Baker's Joy spray, which eliminates greasing and flouring your pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

Cool in pan for 15 minutes. Remove from pan, and cool completely on a rack. Dust the cake with a little powdered sugar, and you have a Blue Ribbon Recipe forever!