Preheat the oven to 350°F (170°C).

Grease and flour, or line, or spray with cake release spray, either one 8 inch round cake pan or 5 mini bundt pans or a cupcake pan for 12 cupcakes.

Cream the butter and sugar together in an electric mixer.

Add the eggs, almond flavouring and lemon zest; beat together well.

Sift together the flour, baking powder, baking soda, ground ginger and salt. Add to the batter.

Fold in the yogurt and beat until smooth.

Put the batter into the prepared pan(s).

All the cakes should be baked until top(s) springs back when touched lightly and a skewer inserted in the centre comes out clean.

The sponge cake takes approximately 25 to 30 minutes, the mini bundts 18 to 20 minutes and the cupcakes 15 to 20 minutes.

When the cakes are done, remove them from the oven and allow to cool in the pans for about ten minutes, then remove from the pans and cool completely on a wire rack.

When the cakes have cooled completely they can be frosted or glazed.