Preheat oven to 325°. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder.
In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract. Add flour mixture in three batches, mixing well after each addition.
Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely.
Note: Nutritional analysis is per serving.