Lemon Yogurt Cake

shared by Patty H.
(The yogurt gives this cake a nice moist flavor. If lemon is not your favorite, try strawberry, raspberry, blueberry or vanilla for a tasty variety. This works well for shortcake instead of buying the little packaged cakes.)

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
4 large eggs
1 carton (6 oz.) non-fat lemon yogurt
1/4 tsp. almond extract

Preparation:
1.Preheat oven to 325 degrees.
2.In a medium bowl, stir together flour, baking powder and salt. Set aside.
3.In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy.
4.Beat in eggs and yogurt until well-blended.
5.Reduce mixer speed to low and add reserved flour mixture, ½ cup at a time, beating just until blended.
6.Pour mixture into a greased and floured 9x5x3 inch loaf pan.
7.Bake until cake tester inserted near center comes out clean; about 1 hour and 10 minutes.
8.Cool on wire rack 10 minutes.
9.Remove from pan and cool completely.
10.Makes 12 servings.
If desired, drizzle with glaze make from powdered sugar mixed with additional lemon juice.