Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking.
Step 2: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes. This step is crucial for a tender crumb.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Step 4: Stir in the vanilla extract, almond extract, and lemon zest (if using).
Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream. Begin and end with the flour mixture. Mix until just combined; do not overmix, or your cake will be tough.
Step 7: Gently fold in the red and green Christmas sprinkles by hand with a spatula. Be careful not to overmix, as this can cause the colors to bleed.
Step 8: Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Step 9: Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking times can vary, so monitor closely. If the top browns too quickly, loosely tent with aluminum foil.
Step 10: Let the pound cake cool in the Bundt pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
Step 11: While the cake cools, prepare the glaze: whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Add more liquid, a teaspoon at a time, if needed, to reach your desired pouring consistency.
Step 12: Once the cake is completely cool, drizzle the glaze over the top. Allow the glaze to set slightly before slicing and serving.