Preheat your oven to 325°F (163°C). Prepare a bundt pan with a capacity of 10 to 12 cups by greasing and dusting it with flour. Set it aside for later use.

In a mixing bowl, combine the softened butter and granulated sugar. Use a mixer to beat them together until the mixture is light and fluffy, which should take about five minutes. Gradually add the eggs, incorporating them one at a time and mixing just enough to blend each one fully. Be sure to scrape down the sides of the bowl as you go to ensure even mixing.

In a separate medium-sized bowl, whisk together the flour, salt, and baking soda until well combined.

Now, alternate adding the dry ingredients and buttermilk to the butter mixture. Begin with one-third of the flour mixture, then pour in half of the buttermilk. Follow with another third of the flour, then the remaining half of the buttermilk, and finish with the last portion of the flour mixture. Mix until everything is well incorporated, and remember to scrape down the sides of the bowl once more before mixing again.

Add the vanilla and almond extracts to the batter, stirring until just combined.

Carefully pour the batter into the prepared bundt pan, ensuring it's evenly distributed. To eliminate any trapped air bubbles, gently tap the pan against the countertop.

Bake the cake in the preheated oven for approximately 1 hour to 1 hour and 15 minutes. It's done when a toothpick inserted into the center comes out clean, but keep in mind that baking times may vary based on your oven.

Once baked, allow the cake to cool in the pan for about 10 minutes. After that, place a plate or serving platter on top of the pan and invert it to release the cake. Let the cake cool completely before slicing. Store it covered at room temperature for a few days, or refrigerate for longer preservation. Enjoy your delicious buttermilk pound cake!