Using a tube/bundt cake pan, grease the pan or spray with cooking spray, lightly flour, and set aside.
In a small bowl, whisk together the King Arthur all-purpose flour and the baking soda which I measured with the oh so handy Levoons leveling measuring spoons. Set the flour mixture aside.
Using a mixer, blend together the butter and sugar until it becomes light and fluffy.
Slowly add the eggs and continue mixing well.
Add the Stonyfield Organic yogurt and mix until the batter becomes smooth.
Turn the mixer on low speed and slowly add the flour mixture a little at a time.
Once the flour has become fully blended into the batter add in the vanilla extract and mix until incorporated.
Pour the cake mixture into the prepared baking pan and place in the oven to bake for 50 to 60 minutes or until a cake tester comes out clean.
Remove the cake from the oven and place on a baking rack with the cake still in the pan and allow to cool for 20 minutes. Trace a knife around the edge of the baking pan to help you to remove the cake.
Place a plate on top of the baking pan and using both hands, flip the cake pan upside down placing the plate on the countertop.
Slowly remove the baking pan. Slice the cake and serve.
This easy pound cake recipe yields about 16 servings, store any leftovers in an airtight container for up to a week at room temperature.