Preheat the oven to 325 degrees. Grease and flour two 8 inch round cake pans.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl, whisk and set aside.
In another bowl, combine the sour cream, milk, oil, vanilla, almond and eggs. Mix well with a whisk and set aside.
Cut your room temperature butter into chunks. Turn your mixer on low and add in the butter little by little into your dry ingredients. Mix on low and then medium until the flour mixture is completely coated with the butter. The mixture will be crumbly and sort of resemble sand.
Pour in about half of the liquid mixture. Mix on low/medium until just combined.
Pour in the remaining liquid mixture and mix on low/medium until combined. Be careful not to over mix. You just want to mix until all the ingredients are combined...not for a couple of minutes.
Scrape down the sides of the bowl and mix again on medium for only about 10 - 15 seconds.
Pour into prepared pans and bake at 325 degrees for 40 - 45 minutes.
Cool in pans on wire racks for about ten minutes, then turn the cake layers out of the pans to cool on the racks until completely cool.