Ingredients:

  • 2 cups (240g) cake flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (240ml) low-fat sour cream
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 1/2 cup (120ml) skim milk
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (60g) Greek yogurt, strained
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with butter or line it with parchment paper. Note: Doing this first ensures the batter doesn't sit too long and lose its lift.
  2. Cream the softened butter and granulated sugar in a large bowl using your mixer. Beat on medium high until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time. Stir in the vanilla and almond extracts. Note: Adding eggs slowly helps the emulsion stay smooth.
  4. In a separate bowl, whisk together cake flour, baking powder, and salt.
  5. Gradually fold in the dry ingredients, alternating with the sour cream and skim milk. Mix on low only until streaks of flour disappear.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 28–32 minutes until a toothpick inserted in the center comes out clean and the edges just begin to pull away from the pan.
  8. Allow the cake to cool completely on a wire rack. Note: If you frost a warm cake, the cream cheese will melt into a puddle.
  9. For the frosting, beat together softened cream cheese, strained Greek yogurt, powdered sugar, vanilla extract, and a pinch of salt until smooth and velvety.
  10. Spread the frosting evenly over the cooled cake.