Ingredients
2 cups sugar
1 cup butter, softened
3 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
Preparation
Beat sugar and butter at medium speed until creamy and fluffy (about 5 minutes). Add eggs, one at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts. Whisk together flour, baking powder, and salt. Add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at med-low speed just until blended after each addition (batter will be thick). Use immediately.
For two 9 inch pans, back at 350 in a greased and floured pan 32 to 36 minutes.
For cupcakes, bake at 350 for 20-25 minutes. Makes 24 cupcakes.
