2 1/2 c. all purpose flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 c. margarine at room temperature
1 tsp. almond extract
1 c. plain low-fat yogurt
3 egg substitutes

Preheat oven to 350°. Mix ingredients in a large bowl and beat for three minutes at medium to high speed of electric mixer. Pour batter into a 10 inch nonstick-coated Bundt pan and bake until cake is springy and lightly brown, about 60 to 70 minutes. Then invert pan and turn out cake. Let cool completely on a rack.