Start by bringing all your cold ingredients to room temperature: salted butter, eggs, and buttermilk. Let them sit for about 30 minutes.

Grease a 10-inch tube pan with shortening and dust with flour.

In a stand mixer, beat the salted butter and shortening on medium speed until creamy, about 2 minutes. Gradually add in sugar, mixing for 5 minutes until light and fluffy.

Add pure vanilla and almond extracts, followed by the eggs, one at a time, mixing on low speed until just incorporated.

In a separate bowl, whisk together flour, baking powder, and salt. Slowly add to the creamed mixture, alternating with buttermilk, beginning and ending with flour.

Pour the batter into the prepared pan and smooth the top. Bake at 350°F for 65 to 75 minutes until a toothpick comes out clean.

Let the cake cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.