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Lemon Yogurt Cake

Ingredients: 2 3/4 Cup(s) Sifted All-Purpose Flour 2 Teaspoon(s) Baking Powder 1 Teaspoon(s) Baking Soda 1/2 Teaspoon(s) Salt 1/2 Cup(s) Butter or Margarine, melted 1 Cup(s) Sugar 2 Eggs 1 1/2 Cup(s) Plain Yogurt 1 Tablespoon(s) Grated Lemon Peel Directions: Grease a 9-inch tube pan. Preheat oven to 350F degrees. Sift flour, baking powder, baking soda, and salt onto wax paper. Beat butter and sugar in a large bowl with a mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add flour mixture alternately with yogurt, beating on low speed after each addition until batter is smooth. Pour into prepared pan. Bake at 350F degrees for 50 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 5 minutes; loosen around the edge with a knife; turn out onto rack; cool completely. Sprinkle top with powdered sugar.
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