This recipe came from a milk carton years ago and I have forgotten the name of the milk company

Cake
2 1/4	C	unsifted flour
2	C	Sugar (for a less sweet cake use 1 1/2 cups)
1/2	tea	Salt
1/2	tea	Baking soda
1	C	butter or margarine, room temperature
1	oz	carton pineapple yogurt (or flavor of your choice)
3		eggs
1	tea	vanilla extract
1	tea	grated lemon peel

• Measure flour (spoon lightly into cup to measure), sugar, salt and soda into large mixing bowl, stir to blend thoroughly.
• Add butter, yogurt, egg and vanilla to dry ingredients.
• Beat at slow speed of mixer until all ingredients are moist.
• Beat at medium Speed 4 minutes. Remove beaters - stir in lemon peel.
• Turn into well greased 12 cup bundt pan.
• Bake in 350 degree oven for 1 hour.
• Cool in pan 15 min. Remove from pan and cool completely.
• Dust with powdered sugar. Good served with warm lemon sauce

• (original recipe baked the cake this way)
• *Place on rack or trivet in electric skillet. Place lid on skillet (vent closed) and turn control to 420 degrees or highest setting. Bake 60 min. Or until done. Cool 5 min. Turn out on rack to cool.

Lemon Sauce (Clear)
1/2	C	Sugar
1	tbl.	Cornstarch
	dash	Salt
	dash	Nutmeg
1	cup	Boiling Water
2	tbl.	Margarine
1 1/2	tbl.	Lemon Juice

• Mix sugar, cornstarch, salt and nutmeg.
• Gradually add boiling water and cook over low heat until thick and clear.
• Add butter and lemon juice, blend thoroughly.
• Makes 1 1/3 cups.

To Serve
• Pour warm sauce over slices of cake.