Bring all the refrigerated ingredients to room temperature.
Preheat the oven to 180°C/ Gas mark 4.
Grease a 25 x 30cm rectangular cake tin or two 20 -23cm round cake tins, line with baking paper and grease and flour the paper. Dust the inside of the tin with flour and tap out the excess.
Using an electric mixer, cream the butter and sugar until smooth and light in colour.
Beat in one egg at a time, ensuring that each is completely incorporated into the mixture before adding the next.
Scrape the sides of the mixing bowl with a rubber or silicone spatula once or twice to incorporate all the mixture.
Sift the dry ingredients into a bowl and set aside. In another bowl, combine yoghurt, vanilla extract and almond extract and whisk together.
Add the dry ingredients and the yoghurt mixture alternately to the cake mixture in the mixing bowl. Adding in large spoonful’s of each, starting and finishing with the flour.
Mix until just blended.
Pour into the prepared tin and place in the centre of the preheated oven.
Bake for 35 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove from the oven and leave to cool on a cooling rack.
Gently loosen the cake from the sides of the tin and tap the tin a few time to make sure the cake separates from it.
Invert onto the cooling rack, remove the baking paper and leave to cool completely. Ice the cake when it is completely cooled.