1/3 cup almonds, chopped

In a medium sized bowl, combine the flour, sugar, baking powder and salt. Using a spoon or your fingers, make a small well in the center of the flour mixture then set aside.

In a small bowl, whisk together the egg, milk, vegetable oil, lemon peel and lemon juice. Pour egg mixture in the well of the flour mixture then stir until ingredients are thoroughly moistened (batter may be slightly lumpy.) Add almonds and mix thoroughly until combined.

Spray an 8 x 4 x 2-inch loaf pan with lowfat cooking spray then pour in batter.

Bake for about 45-50 minutes or until toothpick inserted in the center of the loaf comes out clean. Cool loaf in pan on a wire rack for about 10 minutes then turn out of pan and let cool completely before serving.