Lemon Yogurt Pound Cake with Lemon glaze Recipe

Lemon Yogurt Pound Cake with Lemon glaze

• Cake
• 2 ¹/₄ C. (550 mL) all-purpose flour
• 1 ¹/₄ C. (300 mL) sugar
• 1 tsp. (5 mL) salt
• ¹/₂ tsp. (2 mL) baking soda
• 1 ¹/₂ tsp. (7 mL) grated lemon peel
• 1 tsp. (5 mL) pure vanilla extract
• 1 C. (250 mL) Crisco^® All-Vegetable Shortening
• 6 oz (170 g) lemon yogurt
• 3 large eggs
• Lemon Glaze
• juice of 1 lemon
• 1 C. (250 mL) icing sugar