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Preheat your oven to 325°F.
Grease and lightly flour a 10-inch tube pan.
Sift the Swans Down Cake Flour and carefully measure out 3 cups.
In a large mixing bowl, cream the butter until smooth, gradually adding sugar and beating until the mixture is fluffy.
Sift the already sifted cake flour along with the baking powder and salt.
Add eggs to the creamed butter mixture one at a time, mixing well after each addition.
Gradually combine the flour mixture with the milk and extracts, mixing until smooth after each addition.
Be careful not to overmix, as this could dry out the cake. Pour the batter into the prepared pan.
Bake the cake until a tester comes out clean, which should take about 1 hour and 25 minutes.
Let it cool in the pan for 15 minutes on a wire rack.
Then, remove it from the pan and allow it to cool completely on the rack.