Preheat your oven to 325°F (163°C). Grease and flour a loaf pan thoroughly, making sure all edges are coated to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium-high speed. Beat for about 4–5 minutes until the mixture becomes light, fluffy, and pale in color.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. This helps create a stable emulsion for a tender crumb.

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed throughout the batter.

Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk in two parts (begin and end with flour). Mix on low speed just until combined. Do not overmix. Stir in the vanilla and almond extracts at the end.

Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.

While the cake is cooling, prepare the glaze. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and buttermilk. Bring to a gentle boil, stirring constantly. Remove from heat and whisk in vanilla. Slowly whisk in the sifted confectioners’ sugar until smooth. Let cool slightly to thicken.

Once the cake is completely cool, drizzle the glaze generously over the top, allowing it to run down the sides naturally. Let the glaze set for about 10 minutes before slicing. Serve as-is or with a side of fresh berries or whipped cream for an extra treat.