Step 1:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake doesn’t stick.

Step 2:
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light and fluffy. This step is crucial for a light texture.

Step 3:
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 4:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sweetened condensed milk. Begin and end with the dry ingredients.

Step 5:
Stir in the vanilla extract and almond extract (if using). Mix until just combined, avoiding overmixing, which can make the cake dense.

Step 6:
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.

Step 7:
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during the first 45 minutes to prevent the cake from collapsing.

Step 8:
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.