Preheat your oven to 300°F (150°C) and grease a 10-inch tube pan or bundt pan. Lightly flour the pan to ensure easy release.

In a large mixing bowl, cream the softened butter using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Gradually add the sugar to the butter, beating well after each addition until the mixture is pale and fluffy.

Add the eggs one at a time, beating well after each addition to fully incorporate and keep the batter smooth.

Reduce the mixer speed to low and gradually add the flour, alternating with the whole milk, beginning and ending with the flour. Mix just until combined; do not overmix.

Add the vanilla extract and almond extract (if using), then mix until evenly incorporated.

Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles.

Bake in the preheated oven for 1 hour and 40 minutes to 2 hours, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.