Lemon Yogurt Pound Cake

Ingredients:
- 2 1/4 c. sifted all-purpose flour
- 1 1/4 c. sugar
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. grated lemon peel
- 1 tsp. vanilla
- 1 c. shortening
- 1 (8 oz.) carton lemon yogurt
- 3 eggs

Directions:
- Preheat oven to 325°.
- Put all ingredients into a large mixing bowl and blend at low speed.
- Beat 3 minutes at medium speed. Pour batter into greased and floured 10-inch tube pan.
- Bake at 325° for 65 to 75 minutes or until a toothpick inserted comes out clean.
- Cool for 30 minutes in pan on a rack.
- Remove from pan; cool completely.
- Sprinkle with confectioners sugar.