Preheat the oven to 325°F. Grease and flour a 10 to 12 cup bundt pan. In a medium bowl, whisk together the flour, baking soda and salt together and set it aside. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Then add the eggs, one at a time, until they are are added and incorporated.

Add 1/3 of the flour mix and 1/2 the buttermilk to the wet mix and mix together. Then 1/3 ore of the flour mix and the remaining buttermilk and mix. Then the last of the flour mix and mix. Lastly add in the vanilla and almond extract and mix one final time.

Pour the mixture evenly into the prepared bundt pan and gently tap the pan on the counter a couple times. Bake for 60-75 minutes or until a toothpick comes out either clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then place a plate or platter over the pan and invert it to release the cake. Let it cool completely before dusting it with powdered sugar and slicing. Cake can be stored at room temperature on the counter but will last a few days longer if stored in the fridge.