Almond Cake: A Soft, Fragrant Delight for Any Occasion

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.

Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until the mixture is light and fluffy, about 3-4 minutes.

Add the Eggs and Extracts:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the almond extract and vanilla extract, mixing well.

Combine the Dry Ingredients:
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Pour and Bake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. If desired, sprinkle sliced almonds over the top of the batter for added texture and decoration. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired for a light, elegant touch.

Enjoy:
Slice and serve the almond cake as a delicious treat with your favorite beverage, or pair it with fresh fruit or whipped cream for an added flair.

Serving and Storage Tips: