Raspberry-Yogurt Cake

• 3 cups unbleached all purpose flour, dividedunbleached-all-purpose-flour
• 1 1/2 teaspoons baking powderbaking-powder
• 1/4 teaspoon saltsalt
• 1 cup (2 sticks) unsalted butter, room temperaturebutter
• 1 3/4 cups sugarsugar
• 2 tablespoons fresh orange juiceorange-juice
• 1 1/2 teaspoons almond extract, dividedalmond-extract
• 1 teaspoon finely grated orange peelorange
• 3 large eggs, room temperatureegg
• 1 cup plain low-fat yogurtyogurt
• 2 1/2 cups fresh raspberries (two 6-ounce containers)raspberry
• 1 cup powdered sugarsugar
• 1 tablespoon (or more) waterwater

1. 01Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
2. 02Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
3. 03

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