Yogurt Pound Cake

Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.

In a large bowl, combine the flour, almond flour, baking powder, cinnamon, cardamom, nutmeg and salt.

In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.

Pour the batter into the loaf pan and bake 40 to 50 minutes or until a toothpick comes out clean.

Serve with dollops of yogurt and fresh fruit.