1. Preheat your oven to 350 F (175 C). Grease and flour a 9×5 inch loaf pan thoroughly. You can also line it with parchment paper, leaving an overhang on the long sides to create “handles” for lifting the cake out.

2. In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. The color should lighten, and the texture should be airy.

3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Then, stir in the vanilla extract and almond extract until just combined.

4. Gently fold in the room temperature sourdough discard. Mix until it’s just blended into the wet ingredients. Avoid overmixing at this stage.

5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even distribution throughout the batter.

6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. For example, add about a third of the flour mixture, mix until just combined, then half the milk, mix, then another third of the flour, the remaining milk, and finally the last third of the flour. Mix only until just combined after each addition; overmixing can lead to a tough cake.

7. Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the sliced almonds evenly over the top of the batter.

8. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched. Let the cake cool in the pan on a wire rack for about 10-15 minutes before carefully removing it from the pan to cool completely on the rack. Once cooled, you can dust it with powdered sugar if desired.