YOGURT LEMON CAKE

3-1/2 cups unsifted flour
3 t baking powder
1 t salt
1 cup margarine (room temp)
2 T grated lemon peel
2 cups sugar
5 eggs
1-1/2 cups plain yogurt (2 home-made cups)

Mix flour, baking powder, and salt in bowl and set aside.  Beat margarine with lemon peel and sugar.  Beat in eggs, one at a time.  Stir in flour alternately with yogurt to get a smooth batter, but do not over mix.  Turn into greased and floured 9-10 cup mold or bundt pan.  Bake at 350 for about 1 hour and five minutes or until it tests done.  Baking time depends on shape of mold.  Cool 15 minutes in mold, then carefully invert and cool on rack.  Sieve powdered sugar over top or glaze if desired.

This was very nice.  I used mini bundt cake pans and baked for less time watching closely.  When I served them, the reaction was "Ahh."  I also remember buying my mom back in the late '70s a "new-fangled" yogurt maker and she actually used it, so she probably really used that yogurt in this recipe!