Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt or tube pan thoroughly with butter or nonstick cooking spray. Lightly dust the pan with flour, tapping out any excess.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy. This process should take about 5 minutes. Proper creaming ensures a tender cake texture.

Step 3: Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents and prevents lumps in the batter.

Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix on low speed to avoid overmixing. Stir in the vanilla extract (and almond extract if using) until just combined.

Step 6: Pour and Bake
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack to cool completely.

Step 8: Prepare the Glaze (Optional)
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.