In a large bowl, whisk together flour, sugar, poppy seeds, baking powder and salt. In a separate large bowl, whisk together buttermilk, oil, eggs, vanilla and almond extracts. Pour wet ingredients into dry ingredients and stir until well combined. Pour into prepared pan. Bake 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool cake 10 minutes in pan on wire rack; turn out onto a wire rack. Cool completely.