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STRAWBERRY YOGURT POUND CAKE

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
4 eggs
1 (6 oz.) carton strawberry low-fat yogu

Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat together butter and sugar at medium speed, until light and fluffy. Thoroughly blend in eggs, yogurt and almond extract. Add flour mixture, 1/2 cup at a time, beating on low speed just until blended. Pour mixture into a greased and floured 9 x 5 x 3 inch loaf pan. Bake in preheated 325 degree oven about 70 minutes.