Preheat the oven to 325 degrees. Butter and flour a 10- to 12-cup Bundt pan, making sure to coat every nook and cranny.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium-high until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

In a measuring cup, combine the milk, vanilla extract, and almond extract (if using). With the mixer on low, alternately add half the flour mixture, all the milk mixture, and the remaining flour mixture. Transfer the batter to the prepared pan and tap it on the counter to remove large air bubbles.

Bake the cake for 60 to 70 minutes until puffed and golden, and a tester inserted in the center comes out clean. Cool in the pan for 15 minutes before turning it out onto a rack.

While the cake bakes, prepare the glaze by whisking together the powdered sugar, milk, vanilla, and salt until thick but runny. Adjust with more milk as needed.

Brush the warm cake with about ¼ cup of the glaze, allowing it to absorb. Wait 15 minutes, then brush with the remaining glaze. Cool to room temperature before serving.