Instructions: Beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in yogurt, zest, juice and vanilla. Mix flour, baking powder and soda. Add to butter mixture, beating to blend. Scrape into an oiled and floured Bundt pan and spread level. Bake 350 until edges pull from pan 45-60 minutes.

Cool 15 minutes. Insert cake to release. To Glaze: Tip cakes back into pan and with long wooden skewer pierce cake all over. Pour glaze over cake.

Cool for 1 hour. Turn out onto platter. Garnish with lemon slices, or mint.

Lemon Glaze:
Blend with whisk.

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