Almond Cake (A Scratch Recipe)

1 ½ sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)

2 cups (400g) sugar

4 large eggs

3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.

2 teaspoons (8g) baking powder

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

1 ¼ cups (296g) buttermilk - if you do not have buttermilk, see substitution below

¼ cup (54g) vegetable oil

1 Tablespoon (12g) almond extract

Directions at mycakeschool.com

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