Almond Cake With Strawberry Buttercream Icing

1/2 cup butter, softened

1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon Almond Emulsion

Soften butter and preheat the oven to 350°F. Grease pans. Mix the ingredients together in the order they're listed - creaming the softened butter and sugar first, then adding the eggs, flour, salt, baking powder, and finally the liquids. Using an electric beater, beat everything together on low for 30 seconds, then high for 3 minutes. Bake for 30 minutes, or until the tops spring back slightly when pressed. Let cool for at least 15 minutes, then flip each pan over onto the rack and tap gently. Once cool frost cake and enjoy!