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 bottom with parchment paper and spray 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. Whisk to combine then add the flour and whisk again just until all of the 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. Do not overbake.

While the cake cools a bit, prepare the glaze.

Combine the sugar, butter, water, and extracts in a small saucepan. 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, slowly brush the glaze all over the top of the cake, using about a quarter of the mixture.

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

Brush the remaining glaze over the top and sides of the cake. Allow to cool for at least 30 minutes before serving.