Preheat your oven to 325°F (160°C). Grease a bundt or tube pan with unsalted butter and dust lightly with flour.

In a mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.

Add large eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, alternating with whole milk.

Fold in pure vanilla extract and almond extract if using.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 75-85 minutes. Check doneness with a toothpick.

Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack.

For the glaze, whisk together powdered sugar, milk (or heavy cream), and vanilla extract until smooth.

Drizzle the glaze over the cooled cake and allow to set before slicing.