Lemon Bundt Cake

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Cake:
1 cup plain lowfat yogurt
1 Tbsp. grated lemon zest
1/4 cup lemon juice
1 tsp. vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
4 large eggs
2 3/4 cups cake flour (not self-rising)

Lemon Syrup:
1/2 cup lemon juice
1/2 cup sugar
1/4 cup water

Glaze:
1 cup confectioners' sugar
4 to 5 tsp. milk

Instructions:

1. Heat oven to 350 degrees. YOu will need a 10 inch bundt pan coated with nonstick spray and flour

2. Cake: Whisk yogurt, lemon zest, juice and banilla in small bowl.

3. Beat butter, sugar, baking powder and soda in a large bowl with mixer on medium speed 3 minutes or until creamy. Beat in eggs, one at a time, until blended. On low speed, beat in yogurt, then flour just until blended. Spread into prepared pan.

4. Bake 50 minutes or until wooden pick inseted in cake comes out clean. Cool in pan on wire rack 12 minutes before inverting on rack.

5. Syrup: While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium, simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake, let cool.

6. Glaze: Mix confectioners' sugar and just enough milk until smooth; spoon over cooled cake. Let stand until glaze sets.

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