Grease a 9x5 loaf pan with shortening, then dust with flour. Set aside.
Preheat the oven to 350° Fahrenheit.
In a large bowl whisk the flour, baking powder, and salt together. Set aside.
Using an electric mixer beat together the butter and sugar until creamy.
Add the eggs one at a time mixing well after each addition.
Add the sour cream, vanilla extract and almond extract and beat well.
Add the dry flour mixture a little at a time and stir just until incorporated. Do not overmix.
Remove ½ a cup of the cake batter and put it into a small bowl with the strawberry jelly. Stir gently to combine.
Spoon about ⅔ of the plain batter into the prepared loaf pan.
Add the strawberry cake batter on top of the plain batter in the loaf pan and swirl with a knife.
Spread the remaining plain batter on top and swirl with the knife again.
Bake for 30 minutes. Cover the loaf loosely with aluminum foil and bake an additional 30 minutes.
The cake is done when a toothpick inserted in the center comes out mostly clean.
Allow the cake to cool in the pan for 15 minutes before removing it to a wire rack to cool completely.
In a medium bowl stir 2 tablespoons of lemon juice into 2 cups of powdered sugar.
Add more powdered sugar or lemon juice to adjust the consistency of the icing. It should be quite thick but thin enough that you can drizzle it off of a spoon.
Place wax or parchment paper under the cake on the wire rack and spoon the icing over the top of loaf.
Let dry for about 30 minutes before slicing and serving.
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 glazed slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**