Beat the 1 cup of butter and 3 cups of sugar together on medium speed for 4 to 5 minutes, until pale and fluffy. Preheat your oven to 325°F (165°C) while you work.

Add the 6 eggs one at a time on low speed, then mix in the 1 tsp vanilla extract and 1/2 tsp almond extract for 30 seconds.

Add the 3 cups of flour, 1/2 tsp baking powder, 1/2 tsp salt, and 1 cup of sour cream. Mix on low for 30 to 45 seconds until just combined, then fold by hand 3 to 4 times with a spatula.

Pour the batter into a greased and floured 10-cup Bundt pan or two 9x5-inch loaf pans. Bake at 325°F (165°C) for 75 to 85 minutes (Bundt) or 60 to 70 minutes (loaf pans), until a skewer comes out clean and the internal temp reads 210°F (99°C).

Cool in the pan for 15 minutes, turn out onto a wire rack, then transfer to a serving board. Slice with a serrated knife and dust with powdered sugar before serving.