Preheat your oven to 325°F (160°C) and prepare the bundt pan by greasing it with unsalted butter and dusting it with all-purpose flour.

In a mixing bowl, cream together softened unsalted butter and granulated sugar until fluffy and lightened in color.

Incorporate large eggs one at a time, beating well after each addition to blend.

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

Gradually add the dry ingredients to the creamed mixture, alternating with whole milk, starting and ending with flour.

Fold in pure vanilla extract and optional almond extract gently.

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

Bake in the preheated oven for 75-85 minutes, checking for 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 sifted powdered sugar and whole milk or heavy cream until smooth.

Once cooled, drizzle the glaze over the cake and let it set before slicing.