Preheat oven to 350 degrees. Butter a 9x13x2-inch baking pan.
Sift the flour, baking powder, and salt into a small bowl and set aside.
Using an electric mixer, beat the eggs, sugar and vanilla on medium speed until light yellow and fluffy. About 5 to 8 minutes.
Add half of the flour mixture and mix well.
Add the milk and mix well.
Add the remainder of the flour and beat until mixed well.
Pour batter into pan; smooth top.
Bake for 25 minutes, until cake is golden brown and middle springs back when pressed.
Cool in the pan for about 30 minutes.
In a large bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract if using and vanilla.
Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more.
Cover the cake with plastic wrap and refrigerate for at least 6 hours.
Enjoy cold or room temperature