Cream the heck out of the room temperature butter and sugar using a stand mixer. Scrap down sides occasionally. Cream until smooth. It will take at least five minutes.
Add room temperature eggs, one at a time. Mix only until the yolks disappear.
Mix in 3 3/4 cups sifted flour and all the buttermilk, alternating, starting and ending with flour.
Stir in vanilla and almond extracts.
In a small bowl, add remaining 1/4 cup flour to 1 cup chopped pecans. Stir until pecans are coated then stir pecans into batter.
Pour batter into greased and floured tube pan.
In a small bowl, toss remaining 1/4 cup pecans with 2 tablespoons all-purpose flour. Add pecan mixture on top of pound cake batter. Sprinkle with turbinado sugar.
Bake at 325 degrees for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes.
Carefully remove cake from tube pan and place on a wire cooling rack. Completely cool before cutting.
Pounds cake are best if they cure for a day or two before eating, if you can stand it that long.