Preheat your oven to 325 degrees Fahrenheit. Grease your 10-inch tube pan or bundt pan thoroughly with baking spray, making sure to coat every nook and cranny. Line the bottom with parchment paper for extra protection if desired.

In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set this bowl aside.

In a large mixing bowl with your stand mixer on medium speed, beat the softened butter and sugar together for 3 to 4 minutes until the mixture is pale, fluffy, and increased in volume.

With the mixer on medium speed, add the eggs one at a time, beating well after each addition. This process takes about one minute per egg.

In a small bowl, stir together the sour cream, vanilla extract, and almond extract if using. Set this mixture nearby.

Reduce the mixer speed to low. Add about one third of the flour mixture to the butter and egg mixture, beating until just combined. Then add half of the sour cream mixture, beating until just combined. Repeat with another third of the flour, then the remaining sour cream, then the final third of flour. Beat only until you see no streaks of dry flour.

Scrape the batter into your prepared tube pan, using a rubber spatula to spread it evenly. Tap the pan gently on the counter a few times to release any large air bubbles.

Place the pan in the preheated 325-degree oven. Bake for 50 to 60 minutes, until a cake tester or toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and let it rest in the pan for 15 minutes. After 15 minutes, turn the cake out onto a cooling rack and let it cool completely to room temperature before frosting or serving.