Preheat the oven to 350F and grease and flour a 10 to 12 cups bundt pa. Set aside
Use a mixer to cream the butter and the sugar together for about 5 minutes.
In a large bowl, whisk the flour, baking powder and salt together.
Add the eggs to the butter mixture, one at a time , and mix well after each addition. Scrape down the sides of the bowl and mix again.
Add the dry ingredients and the milk to the mixture, alternatively. Start with 1/3 of the dry, then half of the milk, another 1/3 of the dry and then the other 1/2 half of milk, then the remaining of the dry. Mix well after each addition. Scrape the sides of the bowl and mix again.
Add the vanilla and almond extracts. For lots of flavors, add 3 teaspoons. For less, only add 2. Mix and combine.
Pour the mixture evenly into prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow the cake to completely cool down
To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle some almonds over the top. its optional.