Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan or line it with parchment paper.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, incorporating each fully before adding the next. Mix in the vanilla and almond extracts.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.

If using, fold in the sliced almonds.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Serve warm or at room temperature, topped with powdered sugar or fresh fruits if desired.