Easy Lemon Loaf Cake

I'd say this Easy Lemon Loaf Cake takes a plain white cake mix and turns it into a nice tangy pound cake. As soon as I saw that it called for yogurt I was hooked and just had to whip one up. We enjoyed it at Sunday dinner topped with some fresh raspberries, but it's very good plain too. Another bonus, this cake freezes beautifully. If you like nice dense pound cakes folks, don't hesitate to try this recipe:@)

Easy Lemon Loaf Cake-from Betty Crocker

1 box white cake mix-I'm sure yellow cake mix would be fine if that's what's on-hand
2 containers, 6 oz each, lemon yogurt
1/2 C butter, melted
2 eggs
1 Tblsp lemon zest-I just use the zest of one lemon
2 Tblsp coarse sugar for top, if desired-I didn't add this

1. Mix everything and pour into a greased and floured 9 x 5 loaf pan.
2. Sprinkle with coarse sugar if desired.
3. Bake at 350 degrees for approximately 50 minutes, or until toothpick comes out clean.
4. Cool in pan 10 minutes, turn out onto rack and cool completely.

Have a sticky sweet happy day:@)