Preheat your oven to 325°F (165°C). Grease and flour a standard Bundt pan or loaf pan, or line it with parchment paper to ensure easy removal.

In a large mixing bowl or stand mixer, cream the softened butter and sugar on medium speed for 3 to 5 minutes, until the mixture is light and fluffy. This aeration is essential for a tender texture.

Add the eggs one at a time, beating well after each to ensure full incorporation. Then add the vanilla and almond extracts, scraping down the sides of the bowl as needed to mix thoroughly.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the milk in two parts. Start and end with the flour mixture. Mix on low speed just until the batter is combined—avoid overmixing to keep the cake light.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with foil halfway through baking.

Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. Once cooled, you may dust it with powdered sugar or glaze it with a simple icing.