In a large bowl, use a hand mixer to cream together the softened butter and the granulated sugar until thoroughly combined.
Add the eggs one at a time, beating well after each addition so the eggs are thoroughly incorporated into the batter. Batter should be light and fluffy.
Beat in the 1 tbsp vanilla extract and the 1tbsp almond extract.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until combined.
Alternate adding the flour mixture and the (makeshift) buttermilk into the wet ingredients, beating well between each addition to ensure all ingredients are incorporated. Scrape down the sides of the bowl as needed.
Gently guide the batter into one side of the prepared Bundt pan, letting it pool onto one side and then guiding it around the rest of the pan using a spatula (this method reduces air pockets). Once all batter is in the pan, spread it evenly around the pan and smooth over the top.
Thump the Bundt pan filled with cake batter on your work surface 2-3 times to release any air bubbles.
Place the Bundt pan on the prepared baking sheet. Bake cake at 325F for 40-50 minutes, or until toothpick inserted into the center comes out clean.
While the cake bakes, toast the almonds and make the almond butter glaze.