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1
Position a rack in the center of the oven; preheat oven to 325u00b0; grease the inside of a 10-inch bundt pan.
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2
Sift the flour, baking powder, and salt into a bowl; whisk to combine; set aside.
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3
In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 5 minutes, until very creamy.
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4
Add the sugar in 4 additions, beating for 1 minute after each one, or until light.
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5
Beat in the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
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6
Beat in the vanilla and almond extract.
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7
At low speed, beat in the flour mixture in 3 additions, alternating it with the cream in two additions; scrape down the sides of the bowl thoroughly after each addition.
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8
Beat for 30-45 seconds longer; scrape the batter evenly into prepared pan.
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9
Bake for 65-75 minutes, or until it is golden on top and a pick comes out clean.
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10
The cake should pull away slightly from the sides of the pan.
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11
Cool the cake in the pan on a rack for 10-12 minutes.
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12
Carefully invert cake onto another rack; let cool completely.
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13
Sift powdered sugar over the top just before serving.
