Preheat oven to 350F. Generously butter a 9×9” pan or line with parchment paper.
In a large bowl, mix the half-melted butter and sugar for 1-2 minutes, until the butter becomes fully melted.
Add the vanilla extract, almond extract, and eggs. Whisk 1-2 more minutes, until smooth and creamy.
Mix in the sour cream.
In a separate bowl, mix the flour and baking powder until well combined. Add to the butter bowl. Mix just until combined.
Transfer the cake batter to the prepared pan. Sprinkle with the remaining ¼ cup sugar.
Bake 25-40 minutes, until a toothpick inserted into the center comes out with moist crumbs. Let cool at least 10 minutes before slicing.
Enjoy warm or cooled with Klarbrunn Strawberry Guava for a complimentary refreshment!