Butter Almond Pound Cake

Preheat oven to 350ºF. In a large bowl, beat together the butter and sugar. Add eggs one at a time, mixing well after each. Sift together the dry ingredients and add to the butter mixture, alternating with the buttermilk. Stir in the extracts and beat until smooth. Pour batter into a greased tube or bundt pan, or two regular size loaf pans.

Bake for 40-50 minutes. Check for doneness by inserting a toothpick in the center of the cake.

Cool, and if desired, glaze with a simple powdered sugar/corn syrup/milk glaze. (One cup powdered sugar, one teaspoon clear corn syrup, and milk to make a thick, but pourable consistency.)