Name: Raspberry-Yogurt Cake
Yield: 10 to 12 Servings
Ingredients: 3 cups unbleached all purpose flour, divided; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 3/4 cups sugar; 2 tablespoons fresh orange juice; 1 1/2 teaspoons almond extract, divided; 1 teaspoon finely grated orange peel; 3 large eggs, room temperature; 1 cup plain low-fat yogurt; 2 1/2 cups fresh raspberries (two 6-ounce containers); 1 cup powdered sugar; 1 tablespoon (or more) water

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