Preheat your oven to 350 degrees Fahrenheit. Butter and flour a 10-inch bundt pan, ensuring even coverage, and set aside.
In a microwave-safe bowl, place the white chocolate and microwave on high for about 1 minute or until it becomes soft enough to stir until smooth. Set aside to cool slightly.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the sugar and room temperature butter until the mixture is light and fluffy.
Gradually add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla extract, almond extract, and melted white chocolate until fully incorporated.
With the mixer on low speed, alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared bundt pan, ensuring it is evenly distributed. Use a spatula to level the top.
Place the pan in the preheated oven and bake for 55-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 15minutes. Then, carefully run a knife along the edges of the pan to loosen the cake. Invert the pan onto a cooling rack and allow the cake to cool completely before serving.
