Set your oven to 325°F (160°C) and prepare your Bundt or 10-inch tube pan by greasing and flouring it thoroughly to ensure the cake won't stick.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to create a smooth batter.
In a separate medium bowl, combine the flour, baking powder, and salt by whisking them together until evenly mixed.
Alternate adding the flour mixture and milk to the butter and egg mix, starting and ending with the flour mixture, mixing on low speed just until blended to avoid overmixing.
Gently fold in the pure vanilla extract and almond extract if using, blending evenly into the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
Place the pan in the preheated oven and bake for 75 to 85 minutes, checking doneness with a toothpick inserted in the center that should come out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely without breaking.
While the cake cools, whisk together powdered sugar, milk or heavy cream, and vanilla extract in a small bowl until the glaze is smooth and pourable.
After the cake has fully cooled, drizzle the glaze evenly over the top and give it time to set before slicing and serving.
