No-stick cooking spray or vegetable oil 1 1/2 cups all-purpose flour 2 tsps baking powder 1/4 tsp salt 1 cup plain yogurt 1 cup sugar 3 large eggs Zest of 1 lemon 1 tsp almond extract 1/2 cup vegetable oil 1/4 cup orange marmalade, apricot or peach preserves 1 tsp water Place oven rack in center position. Preheat oven to 350°F. Grease or spray a loaf pan with no stick cooking spray; set aside. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, combine the yogurt, sugar, eggs, lemon peel and almond extract; whisk well to blend. Gradually whisk dry ingredients into yogurt mixture. Stir in oil; mix until well combined. Transfer mixture to prepared loaf pan. Bake until cake begins to pull away from sides and toothpick inserted into the center comes out clean, about 50 minutes. Cool in pan on rack for 5 minutes. Using a small, sharp knife, cut around edge of cake to loosen. Turn cake out onto rack; turn upright and cool completely. Meanwhile, combine marmalade and water in a small saucepan over medium heat. Stir until marmalade melts. Brush warm glaze over top of cake; let cool until set. Cut crosswise into slices to serve.