Caramel Butter Cake

3 cups cake flour
1 cup sweet butter
3 teaspoons baking powder
1 teaspoon salt
2 cups super fine sugar
4 large eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Caramel Frosting:
2 cups dark brown sugar
1 stick butter
3 to 4 cups confectioners sugar, sifted
8 to 10 tablespoons heavy cream

Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.

Frosting: Blend all ingredients at medium speed until combined and spread over cake after it has cooled. Yield: 8 to 10 servings