Almond Cake

Preheat the oven to 350°F. Grease and flour a 9-inch round pie plate and set aside.

In a stand mixer, or in a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well. Add the flour and the almond extract and beat well.

Spread the batter in the prepared pie plate. Bake for 10 minutes, then lower the oven temperature to 300°F and bake for another 30-35 minutes until the edges of the cake are golden brown.

Let cool completely before slicing and removing the cake from the pan. Store in an airtight container for 3-5 days at room temperature or freeze for up to 3 months.