Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper 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. Don't worry, at first it will seem to separate but keep stirring till smooth.

Pour the batter into 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 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. The bottom of the cake will now be the top.

Brush the remaining glaze over the top and sides of the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off but most of it will soak in. Allow cake to cool for at least 30 minutes before serving. Sprinkle with powdered sugar if desired before serving.