Lemon Yogurt Poundcake

By Hklbrries

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) nonfat lemon yogurt
• 1/4 tsp almond extract

Preparation

Step 1

In medium bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and almond extract until well blended. Reduce mixer speed to low and add reserved flour mixture, 1/2 cup at a time, beating just until blended. Pour mixture into a greased and floured 9-by-5-by-3-inch loaf pan. Bake in preheated 325 F oven until cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely.