Lemon Yogurt Pound Cake

1 cup margarine
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp grated lemon rind
1 tsp vanilla
1 8-oz. container lemon yogurt

Cream together margarine and sugar until
light and fluffy. Add eggs one at a time.
Combine flour, baking soda and salt. Then
add flour and yogurt alternately to
creamed mixture. Stir in rind and vanilla.
Pour into greased and floured Bundt pan.
Bake at 350 degrees for one hour.

Add poppy seeds to batter if desired.