Lemon Yogurt Pound Cake with Lemon Glaze

• Cooking spray
• 2 1/4 c. all purpose flour
• 1 1/4 c. sugar
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 tsp. grated lemon peel
• 1 tsp. vanilla extract
• 1 c. vegetable shortening
• 1 (6 oz.) container lemon yogurt
• 3 large eggs
• Juice of 1 lemon
• 1 c. powdered sugar

Preheat the oven to 325ºF. Spray a 10-inch tube (or bundt) pan with cooking spray. Combine the cake ingredients in the bowl of an electric mixer at low speed. Beat for 3 minutes at medium speed. Pour the batter into the prepared pan.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 15 minutes in the pan on a rack. Remove the cake from the pan.

Combine the lemon juice and powdered sugar in a small bowl until smooth. Brush over the warm cake. (The glaze will be thin and absorbed into the cake.)

Cool completely. Dust with powdered sugar before serving, if desired.