Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly.
In a large mixing bowl, cream butter and sugar together until light and fluffy, about 4–5 minutes.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Combine milk, Amaretto, almond extract, and vanilla extract in a measuring cup.
Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
Pour batter evenly into prepared Bundt pan.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack.
Make the glaze: 9. In a small saucepan, melt butter over medium heat. Stir in sugar and Amaretto, and bring to a gentle boil. Cook for 2–3 minutes, then remove from heat and stir in almond extract. 10. While the cake is still warm, slowly drizzle glaze over the top, allowing it to soak in and run down the sides. Let cool completely before serving.
