Eggland'S Best Lemon Yogurt Pound Cake

• Ingredients
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 4 large Eggland's Best(R) eggs
• 1 carton (6 oz) fat-free lemon yogurt
• 1/4 tsp almond extract

1. Instructions
2. 1. Preheat oven to 325u0b0F. Coat a 9- X 5- X 3-inch loaf pan with cooking spray.
3. 2. In a medium bowl, stir together flour, baking powder and salt. Set aside.
4. 3. In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in Eggland's Best(R) 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.
5. 4. Pour batter into prepared pan and bake until a tester inserted in center of cake comes out clean, about 1 hour and 10 minutes.
6. 5. Cool on wire rack 10 minutes. Remove from pan and cool completely.
7. Serving suggestion: Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety.
8. Serving Size: 1/12 of cake

ingredients, flour, baking powder, salt, butter, sugar, eggs, lemon yogurt, almond

Taken from www.epicurious.com/recipes/member/views/egglands-best-lemon-yogurt-pound-cake-50149362 (may not work)