Butter Cake

Preheat oven to 325ºF.

Cream butter and sugar until very light and fluffy (3-5 minutes). Add eggs and almond flavouring and beat well. Add baking powder and flour and mix well.

Spread evenly between two 9″ cake pans or pie plates. Brush tops with a little cream and top with sliced almonds if desired.

Bake for 28-30 minutes, until light brown; do not overbake or cake will be dry.

Let cool on rack before slicing and serving. Store in an airtight container at room temperature for 3-4 days, or freeze for longer storage.