Preparation:

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a 10-inch tube pan to prevent sticking. Alternatively, use a non-stick baking spray.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter until it becomes light and fluffy. Gradually add in the granulated sugar, beating on medium-high speed for about 3-5 minutes. This step is essential for creating a soft, airy texture.

Step 3: Add the Eggs

Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to mix everything evenly.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the mixture for a finer consistency.

Step 5: Mix Wet and Dry Ingredients

Alternate adding the flour mixture and milk to the butter-sugar-egg mixture, starting and ending with the flour mixture (flour-milk-flour). Mix on low speed to avoid overmixing, which can make the cake dense. Add the vanilla extract and almond extract, then gently mix until incorporated.

Step 6: Pour into the Pan

Carefully pour the batter into the prepared bundt pan and smooth the top with a spatula to ensure even baking.

Step 7: Bake the Cake

Place the cake in the center rack of your preheated oven and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 70 minutes to avoid overbaking.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 9: Prepare the Glaze

While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.

Step 10: Glaze the Cake

Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides for a beautiful finish. Allow the glaze to set before slicing.