Ingredients
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® eggs
1 carton (6 oz) fat-free lemon yogurt
1/4 tsp almond extract
Preparation
Instructions 1. Preheat oven to 325°F. Coat a 9- X 5- X 3-inch loaf pan with cooking spray. 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. Beat in Eggland’s Best® 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. 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. 5. Cool on wire rack 10 minutes. Remove from pan and cool completely. Serving suggestion: Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety. Serving Size: 1/12 of cake
