Preheat the oven to 325°F (160°C) and prepare the bundt pan by greasing it with butter and dusting it with flour.

In a large bowl, cream together the softened butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.

Add the eggs one at a time, beating until fully incorporated.

In a separate bowl, whisk together flour, baking powder, and salt. Slowly mix the dry ingredients into the wet mixture, alternating with milk.

Add the vanilla and almond extracts, mixing gently until just combined.

Pour the batter into the prepared pan and smooth the top. Tap the pan to release air bubbles.

Bake for 75-85 minutes, using a toothpick to check for doneness.

Cool in the pan for 10-15 minutes before inverting onto a wire rack.

For the glaze, whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake and serve.