Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup yogurt
Buttercream:
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/4 cup water
- 1-1/2 teaspoon almond extract
- 1-1/2 teaspoon vanilla extract
Directions:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Beat in vanilla. Combine flour, baking powder, baking soda, and salt; alternate adding yogurt, beating well after each addition.
Pour into a greased and floured 10-inch springform pan. Bake at 350°F until toothpick inserted in center comes out clean, 55-70 minutes. Let cool 10 minutes.
Run a knife around edges and center of pan.
Invert cake onto a wire rack lined with wax paper.
To make glaze, combine sugar, butter, and water in a small saucepan.
Cook over medium heat until butter is melted and sugar is dissolved.
Remove from heat; stir.
Poke holes in top of warm cake; spoon 1/4 cup glaze over cake. Let stand until cake absorbs glaze.
Enjoy!!