Prep & Preheat:
Preheat oven to 300°F (150°C). Grease and flour a Bundt or tube pan thoroughly, tapping out excess flour.

Cream Butter & Sugar:
Beat softened butter and sugar on medium-high speed for 4–5 minutes until pale, fluffy, and satiny. Scrape the sides of the bowl halfway through.

Add Eggs:
With mixer on medium, add eggs one at a time, beating 30 seconds after each. Ensure yolks are fully incorporated before adding the next.

Alternate Dry & Wet:
In a separate bowl, whisk flour and salt. On low speed, add ⅓ flour mixture, then half the milk. Repeat with another third of flour, remaining milk, and final flour portion. Mix until just combined—don’t overmix.

Add Extracts:
Stir in vanilla and almond extracts by hand until just blended.

Pan & Bake:
Pour batter into prepared pan and smooth the top. Bake 1 hour 40 minutes–1 hour 50 minutes (do not open oven for the first 1 hour 15 minutes). Cake is done when golden brown, slightly pulling from edges, and a skewer comes out clean or with a few moist crumbs.

Cool & Unmold:
Cool in pan 15 minutes. Flip onto wire rack and let cool completely before slicing.