Preheat the oven to 350 degrees F. Generously grease a 12-cup bundt pan with shortening, baking spray with flour, or my homemade cake release. Set the pan aside.

In a large bowl, combine the flour, baking powder, baking soda, and kosher salt. Whisk until mixed, set it aside.

In a large mixing bowl, beat the granulated sugar with the softened butter until light and fluffy, about 3-4 minutes. Add in eggs, one at a time, until smooth. Blend in the vanilla and almond extracts.

Alternate beating in the dry ingredients and milk until everything has been incorporated (I do about 3 additions). Beat just until blended, the batter should be thick and smooth.

Pour batter into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick poked into the middle of the cake comes out clean with crumbs. Allow the cake to cool in the pan about 15 minutes before inverting it onto a large cake platter. Allow to cool completely.

In a small bowl, whisk together the powdered sugar, almond extract, and milk. Stir until smooth. Drizzle the icing over the top of the cooled cake slowly, allowing it to run down the sides. Top with sliced almonds.