Preheat the oven to 350 degrees F. Line 2 8″ x 4″ loaf pans with parchment paper or grease and flour the pans.

​In the bowl of a stand mixer fitted with a paddle attachment cream the butter and the sugar until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs one at a time and mix well.

In a large bowl add the dry ingredients and sift together the flour, baking powder, baking soda, and salt.

In a medium bowl combine the buttermilk,  the vanilla and the almond extract.

With the mixer on low speed add the flour mixture and the buttermilk mixture alternately to the batter, begin and end with the flour mixture.

Once the mixture is combined add the sprinkles and stir with a spatula or a wooden spoon. Be sure to scrape the bottom and sides of the bowl.

Divide the batter evenly between the two loaf pan, smooth the tops and bake for 45 minutes to an hour or until a cake tester comes out clean.

Remove the pans from the oven and place on a wire rack, let the cake cool for 10 minutes in the pan, then place on the cooling rack and let cool completely.

While the cakes are cooling make the vanilla glaze by mixing the confectioners sugar and extract and the heavy cream with a whisk until smooth. You may need to add a little more milk or cream to get a thinner glaze or add more confectioners sugar to make it thicker.

Pour over the top of the cake loaves and let it drip off of the sides of the cake then sprinkle with extra sprinkles for an extra festive touch and enjoy!