Prep the pan and oven. Heat oven to 350°F (175°C). Line a loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Mix the dry ingredients. In a small bowl, whisk flour, baking powder, and salt. Set aside.

Beat butter and sugar. In a large bowl, beat softened butter with sugar for 2–3 minutes until light and fluffy. This step builds structure and a tender crumb.

Add the eggs. Beat in eggs one at a time, mixing well after each. If the mixture looks slightly curdled, it will smooth out when the flour goes in.

Flavor boosters. Stir in orange zest, orange juice, vanilla, and almond extract (if using). The zest carries most of the orange aroma, so don’t skip it.

Add sour cream and dry mix. Mix in sour cream until just combined. Add the dry ingredients and fold gently with a spatula until no dry streaks remain. Do not overmix.

Fill and smooth. Scrape the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to pop large air bubbles.

Bake. Bake for 45–60 minutes, depending on your pan size and oven. Start checking at 45 minutes. The cake is done when a toothpick comes out mostly clean with a few moist crumbs and the top springs back.

Cool. Let the cake cool in the pan for 10–15 minutes, then lift out using the parchment and cool completely on a rack.

Glaze. Whisk powdered sugar, pinch of salt, and 2 tablespoons orange juice until smooth. Add more juice a little at a time until it’s thick but pourable. Stir in extra zest if you like. Drizzle over the cooled cake and let it set for 15–20 minutes before slicing.