Lemon Yogurt Pound Cake

1. In a medium bowl, stir together flour, baking powder and salt. Set aside.
2. 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, ½ cup at a time, beating just until blended.
3. Pour mixture into a greased and floured 9x5x3 inch loaf pan. Bake in preheated 325° F oven until cake tester inserted near center comes out clean, about 1 hour and 10 minutes.
4. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Notes and Suggestions

Try different yogurt flavors such as strawberry, raspberry, blueberry or vanilla for a tasty variety.