Strawberry yogurt pound cake

  • 2 c. flour
    2 tsp baking powder
    ½ tsp. salt
    ½ c. butter, softened
    1 c. sugar
    4 eggs
    1 6 oz. carton strawberry low-fat yogurt
    ¼ tsp. almond extract

    Stir together flour, baking powder and salt. Set aside. In large bowl, beat butter and sugar at medium speed until light and frothy. Thoroughly blend in egg, yogurt and almond extract.
    Add flour mixture ½ cups at a time beating on low speed just until blended. Pour into greased and floured 9x5x3 loaf pan.
    Bake in preheated 350 degree F oven until cake tester inserted near center of loaf comes out clean. About 70 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool completely.