Preheat the oven to 350 degrees. Grease two 8 inch round cake pans and line the bottom with parchment paper. Set aside for later.
Whisk the flour, baking powder and salt in a large measuring cup. Set aside for later.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until the sugar and butter fully combine and are light and fluffy, about 2 minutes.
Add the egg whites, one at a time, followed by the full egg and extracts. Mix at low speed until combined, roughly 1 minute. Scrape the sides of the bowl.
Add half of the dry ingredients in with the butter followed by half of the yogurt. Mix on low speed until combined. Stir in the remaining flour and yogurt, being sure to scrape the sides of the bowl once halfway through.
Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick or small knife poked into the center comes out clean.
Cool the cakes for 20 minutes before tilting out of the pan onto a cooling rack.