Sunny Citrus Pound Cake

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.

Combine flour, salt, baking powder and baking soda. Set aside.

Cream butter and sugar on medium speed of electric mixer until well blended. Add eggs, one at a time, beating lightly after each addition until smooth, then beat on high speed until thick and creamy, about 5 minutes. Add rinds.

Add dry ingredients alternately with yogurt and orange juice, beating on low speed until blended. Spread batter into prepared tube or Bundt pan.

Bake at 350 degrees F for 65-75 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan, then remove to wire rack.

For Glaze: Heat sugar and juice together, stirring to dissolve sugar. Poke holes with a fork in the surface of the warm cake. Brush glaze over cake, letting it soak in.

Cool cake completely before slicing. Omit glaze if the cake is to be frozen.