Preheat the oven to 325°F (165° C). Grease and flour a 10" tube or bundt pan.

In a large mixing mixer, beat together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes.

Add the eggs one at a time, beating well after each addition.

Gradually add the flour to the creamed mixture, alternating with the milk, beginning and ending with flour. Mix only until mixed.

Stir in the almond and vanilla extracts.

Pour the batter into the prepared pan and level up the top with a spatula.

Bake for an hour and twenty minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to finish cooling.