Preheat your oven to 325 degrees Fahrenheit and grease both loaf pans thoroughly with butter or nonstick spray. Line the bottom of each pan with parchment paper.

Whisk together the flour, baking soda, and salt in a bowl, breaking up any lumps in the flour.

Beat the room temperature butter and sugar together in a large mixing bowl for 3 to 4 minutes until pale and fluffy.

Add each egg individually while beating, mixing for about 1 minute after each addition before adding the next.

Mix the vanilla extract and almond extract (if using) into the buttermilk in a separate small container.

Add about one-third of the dry mixture to the creamed butter and eggs, mixing on low speed until just combined. Add half the buttermilk mixture, then another third of the dry ingredients, then the remaining buttermilk, and finally the last of the dry ingredients, mixing after each addition until just combined.

Divide the batter evenly between the two prepared loaf pans and smooth the tops with a spatula. Tap the pans gently on the counter a couple times to release air bubbles.

Bake for 55 to 60 minutes, until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached. If the tops brown too quickly, tent them loosely with foil for the final 15 minutes.

Let the cakes cool in their pans for 15 minutes, then turn them out onto a wire cooling rack to cool completely.