Preheat the oven to 375°F (190°C). Spray a 15 x 10-inch jelly-roll pan with nonstick cooking spray and set it aside.

In a large saucepan, combine 1 cup butter and 1 cup water. Heat over medium until the butter melts and the mixture comes to a boil; watch carefully so it does not burn.

Remove the pan from the heat. Add 2 cups flour and 2 cups sugar to the hot butter-water mixture and stir by hand until the dry ingredients are fully incorporated and no lumps of dry flour remain.

Stir in the 2 beaten eggs, then add ½ cup sour cream, ½ teaspoon almond extract, 1 teaspoon vanilla, 1 teaspoon salt, and 1 teaspoon baking soda. Mix by hand until the batter is smooth and uniform.

Pour the batter into the prepared jelly-roll pan and spread it evenly.

Bake 15–22 minutes, checking at 15 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out clean. Watch carefully to avoid overbaking.

Remove the pan from the oven and transfer the cake to a wire rack. Cool for about 15 minutes before frosting or serving.

Note: The provided ingredient list does not include powdered sugar or milk, so no powdered-sugar-based frosting is included in these directions. If you choose to frost the cake, use a frosting recipe that uses ingredients you have available.