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

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

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

Add the oil and stir well 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 inserted into the center comes out clean. Be careful not to overbake.

While the cake cools a bit, 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 dissolves. Do not bring to a boil.

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

Flip the cake out onto a cooling rack set over a sheet of parchment paper or foil (the bottom of the cake will now be the top).

Brush the remaining glaze over the top and sides of the cake until gone. Allow cake to cool for at least 30 minutes before serving. Sprinkle with powdered sugar if desired before serving.