Preheat the oven to 350°F. Grease a 9-inch round cake pan; line with parchment paper.

In a large bowl, whisk together the sugar and citrus zest. Add the yogurt, oil, eggs, vanilla extract and almond extract (optional) and whisk until combined.

Add the Quaker® Oat Flour, almonds, baking powder and salt and whisk until combined and no lumps are visible. Pour mixture into the prepared pan and bake for 30-35 minutes, until a tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for 15 minutes, then tip out onto the rack to cool completely.

Dust with icing sugar before slicing to serve. The cake will keep, well-wrapped, at room temperature for up to 3 days.