Heat the oven to 325°F (165°C). Grease a 10-inch Bundt pan thoroughly, paying attention to the grooves. Dust it lightly with flour, then tap out the excess.

Place the softened butter and granulated sugar in a large bowl. Beat for about 4–5 minutes until the mixture becomes noticeably lighter and fluffy. Scrape the bowl once or twice so the mixture stays even.

Add the eggs one at a time, mixing well after every addition. Stir in the vanilla extract and almond extract. If the mixture looks slightly curdled, continue normally; it should come together once the dry ingredients are incorporated.

Whisk the flour, baking soda, and salt in a separate bowl. Add about one-third of this mixture to the batter and mix briefly. Pour in half of the buttermilk and blend gently. Continue alternating until the flour mixture and liquid are incorporated. Avoid prolonged mixing.

Transfer the batter into the prepared pan. Spread it evenly and gently tap the pan against the counter once or twice to remove large air pockets. Smooth the surface before baking.

Place the pan on the center oven rack. Bake for approximately 55–65 minutes. Begin checking around 55 minutes. A wooden skewer inserted near the thickest section should come out clean or with a few moist crumbs. The top should look golden, and the cake should spring back lightly when pressed.

Allow the cake to rest in the pan for 10–15 minutes, then carefully turn it onto a cooling rack. For the glaze, melt the butter in a small saucepan over low heat. Add brown sugar and buttermilk, stirring until the sugar dissolves. Remove from the heat, stir in vanilla, then gradually whisk in the sifted confectioners’ sugar until smooth.

Let the cake cool until just warm rather than hot. Slowly spoon the glaze over the top, allowing some to run down the sides. Leave it for about 10 minutes so the topping can set slightly, then slice and serve.