Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan with non-stick spray and set aside.
In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter and the sugar for 2 minutes.
While those are creaming, whisk together the flour, baking powder, and salt.
Add the eggs to the butter mixture one at a time, mixing and scraping down the sides of the bowl between each addition, until fully incorporated.
Add half of the flour mixture to the wet ingredients and mix on low speed until combined. Scrape down the sides and pour in approximately half of the milk, then the remaining flour mixture, then the remaining milk and almond extract, mixing and scrape down the sides between each addition.
Transfer to the prepared loaf pan and bake for 1 hour and 5 minutes. If cake tester or toothpick does not come clean from the center of the cake, bake for another 5 minutes.
Allow the cake to cool in the pan for 5 minutes before gently removing from the pan and allowing the cake to finish cooling on a cooling rack.
Notes
This recipe makes 1 9x5-inch loaf, nutrition facts are a per slice estimate based on 9 slices.