Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub the inside surface with a paper towel to cover evenly, line the bottom with parchment paper, and spray it lightly.

In a large bowl, combine the yogurt, sugar, eggs, vanilla extract, and almond extract. Whisk until well blended.

Add the baking powder and salt, whisk to combine, then add the flour and whisk again until all of the flour is blended in.

Add the oil and stir until smooth.

Pour the batter into the prepared pan.

Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake.

While the cake cools slightly, prepare the glaze. In a small saucepan, combine the sugar, butter, water, and extracts. Cook over medium heat, stirring frequently until the butter is melted and the sugar has dissolved. Do not bring to a boil.

Using a pastry brush, brush a quarter of the glaze mixture over the top of the cake.

Flip the cake out onto a cooling rack set on top of a sheet of parchment paper or foil.

Brush the remaining glaze over the top and sides of the cake until all of the glaze is used. Allow the cake to cool for at least 30 minutes before serving. Optional: sprinkle with powdered sugar before serving.