1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
8. Once cooled, dust the top with powdered sugar to create that beautiful ‘snowy’ effect.

Channeling my abuela’s spirit, I always say, follow your senses. If the cake smells heavenly and has a golden hue, you know you’re on the right track.