Moist Almond Cake with Sour Cream

Beat in the egg yolks one at a time, then mix in the almond extract. In a small bowl, stir the sour cream or Greek yogurt with the baking soda, then add it to the batter and mix until combined.

Reduce the mixer speed to low and add the flour mixture gradually. Mix only until no dry streaks remain; avoid overmixing so the cake stays tender.

Spread the batter evenly in the prepared pan and scatter sliced almonds over the top, if using. Bake for about 40 minutes, or until the top is golden, the cake springs back lightly when touched, and the edges begin to pull away from the pan.

Let the cake cool in the pan on a wire rack. Remove the pan sides or turn out the cake carefully, peel away the parchment, and let it cool completely.

Just before serving, dust the top with confectioners' sugar and cut into wedges.