Preheat the oven to 350°F (175°C).

Cream the butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes.

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

Combine flour, baking powder, and salt in another bowl. Whisk gently to evenly distribute.

Gradually mix the dry ingredients into the butter mixture, alternating with the almond milk, starting and ending with flour.

Stir in the almond and vanilla extracts.

Pour the batter into a greased loaf pan.

Bake for 60-70 minutes, or until a toothpick comes out clean.

Cool the cake in the pan for about 10 minutes before transferring to a wire rack.