Preheat the oven to 325℉. Grease and flour a 10-inch tube pan; set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl, use an electric mixer to combine the eggs, milk, oil, butter, poppy seeds, vanilla, and almond extracts. Add the egg mixture all at once to the flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon the batter into the prepared pan; spread evenly.
Bake for about 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan to the wire rack (place some paper towels or wax paper under the rack).
In a small saucepan, combine the sugar and orange juice. Heat and stir until the sugar dissolves. Remove from heat. Stir in the extracts. Generously brush the orange glaze over the top and sides of the warm cake. Let it cool on the wire rack.
