Preheat your oven to 350°F (175°C).
Grease your 9x13 inch baking pan with butter or non-stick spray.
In a mixing bowl, whisk together the flour, salt, and baking soda.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the beaten eggs, almond extract, and vanilla extract to the butter mixture. Mix until well combined.
Add the sour cream to the bowl and mix until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the water.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
