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LEMON YOGURT COFFEE CAKE

3 eggs
1 c. oil
1 3/4 c. sugar
2 c. lemon yogurt
1 tbsp. lemon extract
3 c. flour
1 tsp. each of salt & baking soda
1/2 tsp. baking powder
1 c. finely chopped almonds (opt.)

Beat eggs in a large bowl. Add oil and sugar; cream well. Add yogurt and lemon extract. In a separate bowl, combine flour, salt, baking soda and baking powder. Add this mix to egg mix and stir in finely chopped almonds (optional). Bake at 325 degrees for 60 minutes in Pam sprayed bundt pan.