Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons almond extract
  • ½ cup (120ml) buttermilk (or non-dairy milk for a dairy-free version)
  • Sliced almonds for garnish (optional)
  • Powdered sugar for dusting (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pan or line with parchment paper.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  5. Incorporate eggs, vanilla extract, and almond extract one at a time, mixing well after each addition.
  6. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  9. Top with sliced almonds and dust with powdered sugar before serving (optional).