Preheat oven to 350°F (175°C). Position a rack in the center of the oven.Generously grease and flour a Bundt pan (or spray with baking spray). Set aside.

In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and granulated sugar. Beat on medium speed until very light and fluffy, about 3–5 minutes, scraping the bowl halfway through. (Proper creaming helps create a tender crumb.)

Add the eggs one at a time, mixing on low–medium speed and scraping the bowl after each addition. Mix just until each egg is fully incorporated before adding the next.

With the mixer on low, add the flour mixture in 3 additions and the milk in 2 additions, alternating (flour → milk → flour → milk → flour).Mix just until combined after each addition—avoid overmixing.

Add lemon extract and almond extract. Mix briefly on low to combine, then finish folding by hand with a spatula to ensure the batter is smooth and even.

Transfer the batter to the prepared Bundt pan. Smooth the top with a spatula to level.

Bake at 350°F for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. During the last 10 minutes of baking, prepare the drizzle: In a small saucepan over medium heat, melt 1/2 cup butter. Stir in 3/4 cup sugar and 2 teaspoons vanilla extract. Cook, stirring, until the sugar is mostly dissolved. Pour in 1/4 cup water. Continue stirring and bring to a light simmer for 1–2 minutes, then remove from heat.

When the cake is done, place the pan on a cooling rack. While the cake is still in the pan, slowly pour the warm butter drizzle evenly over the surface. Let it soak for 12 minutes.

Place the rack over the pan and invert to release the cake. If needed, gently tap the pan to help it unmold. Cool completely before slicing.