Strawberry Buttermilk Pound Cake Recipe
Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, alternating with buttermilk. Stir in vanilla and almond extract. Toss diced strawberries in 1 tbsp flour, then gently fold into batter. Pour batter into prepared pan and bake for 60-75 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Whisk together glaze ingredients and drizzle over cooled cake.
