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

In a mixing bowl, beat softened unsalted butter and granulated sugar together until light and fluffy.

Gradually add the eggs one by one, ensuring each is fully blended before adding the next.

In a separate bowl, whisk together flour, baking powder, and salt; set aside.

Gradually add the dry ingredients to the butter mixture, alternating with whole milk, mixing until just combined.

Gently fold in vanilla and almond extracts.

Pour the batter into the prepared pan, smoothing the top to ensure even baking.

Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted comes out clean.

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

For the glaze, whisk together powdered sugar, whole milk, and vanilla extract until smooth.

Once the cake is cooled, drizzle the glaze over the top.