2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 c. sugar
3/4 tsp. almond extract
3 eggs
1/4 tsp. baking soda
1 c. (8 oz.) plain yogurt
1/2 c. honey
1/4 c. water
1/3 c. finely chopped toasted almonds

Sift together flour, baking powder, and salt; set aside. Cream butter and sugar; add almond extract. Add eggs, one at a time; beat well. Stir baking soda into yogurt. Alternately add yogurt and flour mixture to creamed butter and eggs, mixing until blended after each addition. Turn batter into 9 x 9 x 2 inch pan, greased on bottom. Bake at 350 degrees for 30 to 35 minutes or until done. Heat honey and water to boiling; immediately pour over hot cake. Sprinkle on top.