1 cup butter
1 teaspoon salt
1 cup milk
2 cups granulated sugar
3 cups all−purpose flour (sifted, then measured)
3 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat oven to 325 degrees F.
Cream butter and sugar until very fluffy. Add eggs one at a time, beating well after each addition.
Sift flour, salt and baking powder three times. Add flour and milk alternately to creamed mixture, beating well after each addition. Add extracts. Divide evenly in three greased and floured 9−inch cake pans.
Bake until straw tester comes out clean (approximately 25 to 30 minutes).
Cool in pans for 5 to 10 minutes. Remove from pans and cool on cake racks. Make sure cake bottom is next to rack.
If white layers are desired, substitute 6 egg whites for whole eggs and solid shortening for butter. Beat whites until soft peaks form and fold into cake batter LAST.