Preheat oven to 150 degrees C. Lightly grease and flour a 25cm Bundt (ring) tin.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond essence.
Combine baking powder and flour. Stir into creamed mixture alternately with the milk starting and ending with flour. Pour mix into prepared tin.
Bake in the preheated oven for 1 to 1 1/2 hours or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes then turn out onto a wire cake rack and cool completely.