MAKE THE CAKE: Preheat the oven to 350°F. Butter and flour a 9-inch loaf pan, line with parchment paper, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, incorporating the first egg before adding the second one.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, one large spoonful at a time, alternate adding the dry mixture and the buttermilk, mixing until well combined. Add the vanilla and mix just briefly to combine.
Pour the batter into the prepared loaf pan and bake until the cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes, depending on your oven.
MAKE THE GLAZE: In a small saucepan, combine the sugar, butter, and 1/4 cup water and bring the mixture to a boil over medium-high heat, whisking occasionally. Remove the pan from the heat and let the glaze cool slightly, then whisk in the vanilla and almond extracts. The glaze will cool and thicken a bit as it sits.
Let the cake cool in the pan until it's comfortable to handle. Remove the cake and transfer to a cooling rack set over a baking sheet, to catch the drips of glaze. Brush the glaze over the entire cake: top, bottom, and sides. You will need to work gently and carefully, but it's worth it to get every inch of this cake covered in glaze. Repeat until all of the glaze has been used.
Slice and serve, topped with fresh whipped cream and berries.
Wrapped tightly and stored on the counter, the cake will last for up to 3 days.
