Preheat the oven to 325°F and generously grease a 10-inch bundt pan or loaf pan with butter.

Sift together the all-purpose flour, baking soda, and salt in a medium mixing bowl and set aside.

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes until light and fluffy.

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

Alternate adding the flour mixture and buttermilk to the butter mixture in three additions, beginning and ending with the flour; mix on low speed until just combined after each addition.

Fold in the vanilla extract and almond extract with a rubber spatula until just combined.

Pour the batter into the prepared pan and smooth the top; tap the pan on the counter to release air bubbles.

Bake for 50 to 60 minutes at 325°F, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely before slicing.