1. Prepare the Cake
Preheat oven to 325°F (165°C).
Grease a 10-inch tube pan (or Bundt pan) and lightly dust with flour.
2. Make the Batter
In a large bowl, cream the butter and sugar until light and fluffy (about 5–7 minutes).
Add vanilla and almond extracts, mixing until combined.
Beat in eggs, one at a time, until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until smooth—don’t overmix.
3. Bake
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 20–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes.
4. Prepare the Glaze
In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth. Adjust consistency by adding more milk or sugar as needed—it should be pourable but not too thin.
5. Glaze the Cake
Carefully invert the cake onto a wire rack.
While the cake is still slightly warm, drizzle the white glaze over the top, letting it drip down the sides.
Allow glaze to set for 15–20 minutes before slicing.
