In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

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

Gradually add the flour to the batter, alternating with the milk, starting and ending with the flour.

Stir in the vanilla, almond, and a pinch of salt for added flavor.

Preheat your oven to 325°F (165°C) and prepare a 10-inch tube pan by greasing it thoroughly.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake the cake for approximately 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.

Once the cake is done baking, remove it from the oven and let it cool in the pan for 15 minutes.

Gently loosen the edges with a knife and carefully invert the cake onto a wire rack to cool completely.

Slice and serve the pound cake with your favorite toppings or enjoy it as it is for a delightful treat.