Make sure the butter, eggs and yogurt are at cool room temperature (68°F to 72°F). Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
Beat the butter in a large mixing bowl until light. Gradually add the sugar and continue to beat for 5 minutes. Beat in the eggs, beating all the while, and beat till light colored. This will take a total of 5 minutes at the medium speed of a stand mixer,
In a small bowl, whisk together the flour, salt, baking powder and baking soda; set aside. Whisk together the yogurt, vanilla and almond extract in a cup; set aside.
Using a spatula or large spoon, stir the flour mixture into the butter mixture in the bowl alternately with the yogurt mixture, beginning and ending with the flour. Stir by hand only until the batter is completely mixed.
Divide the batter evenly between the prepared pans.
Bake the cake layers in the lower third of the oven for 35 minutes, or until until they spring back when lightly touched in the center, and the edge begins to pull away from the pan.
Remove the cakes from the oven and cool on a w rack for 15 minutes. Working with one layer at a time, run a knife around the sides of the cake to make sure it's not sticking to the pan, center a plate or flat pan over the cake, and tilt it upside down. Re