• Generously butter and flour a Bundt pan (10 to 12 cups) to prevent sticking, then set it aside.
• Preheat your oven to 325°F, allowing it to reach the perfect temperature for baking.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and a pinch of sea salt. Set this dry mixture aside.
• Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter for about a minute until creamy. Add the sugar and continue beating for about 5 minutes until the mixture is light and fluffy.
• Next, blend in the sour cream, milk, vanilla extract, and almond extract until everything is well incorporated. Add the eggs one at a time, mixing thoroughly after each addition.
• Gradually stir in the dry ingredients, mixing just until combined—avoid overmixing to keep the cake tender.
• Pour the batter into your prepared Bundt pan, spreading it evenly with a spatula. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, invert the pan onto a wire rack (so the open side faces down) and allow the cake to cool completely before removing it from the pan. Transfer to a serving plate when ready.

Make the glaze

• In a medium bowl, mix powdered sugar, milk, and vanilla until the glaze is velvety smooth. Pour it generously over the cooled cake, letting it cascade beautifully. Allow it to rest for about an hour at room temperature until the glaze sets to perfection.
• Slice, serve, and savor every bite. Enjoy!