Preheat your oven to 350°F. Grease and lightly flour a 10×4-inch or 12-cup bundt pan, or use a tube pan if you prefer. Make sure your pan is well-coated to avoid sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial for creating a tender texture.

Add the eggs, one at a time, ensuring each egg is fully blended before adding the next. This helps maintain a smooth and even batter.

Begin incorporating the sifted flour and milk, alternating between the two. Start and finish with the flour, gently mixing after each addition to create a well-combined batter.

Once the batter is smooth, stir in the vanilla and almond extracts to infuse the cake with rich, aromatic flavors.

Pour the batter evenly into the prepared bundt pan. Bake for about 1 hour and 25 minutes, or until a toothpick or skewer inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack for about 20-30 minutes. After cooling, carefully invert the cake onto a serving plate.

For optimal freshness, cover the cake and store it at room temperature for up to 3 days. If storing longer, refrigerate for up to 5 days, or freeze it in an airtight container for up to 3 months.