3 Large eggs

2 tsp. vanilla extract

1 tsp. almond extract

1/3 c milk

1 cup sour cream

2 1/2 c cake flour

1 1/2 c granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 sticks unsalted butter, slightly softened and cubed

Preheat the oven to 350 degrees Grease and flour two 8 x 2-inch pans.  Set aside.  In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.  Mix the dry  ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.  Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of the bowl.  Slowly add half of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 batches, scraping the bowl and beating for 20 seconds after each addition.  Pour batter into prepared pans.  Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.