1. Preheat the oven at 350°F/180°C.
2. Butter (with soft butter) and flour a 10-inch bundt pan and refrigerate while making the batter. 
   

   For the cake:

1. In a large bowl with an electric mixer (or the bowl of a stand mixer) beat butter until creamy.
2. Gradually add sugar and beat until creamy and light in color, about 3 minutes.
3. Add eggs, one at a time, beating well after each addition. 
4. Add extracts, zest, and almond flour and mix without beating much. 
5. Sift flour with baking powder and soda and add in 3 parts to the butter mixture, alternating with the sour cream in 2 parts. 
6. That means you begin and end with flour. 
7. Beat until well mixed and smooth but don’t overbeat at this point. 
8. Pour the batter into the cold pan and bake for about 1 hour or until a toothpick inserted comes out clean. 
9. Let cool on wire rack for 10 minutes, shake the pan to make sure the cake is loose and unmold carefully. 
10. Let cool completely on the wire rack before glazing.

For the glaze:

1. In a small bowl mix powdered sugar with 2 tablespoons milk and extract until very creamy. 
2. If needed add more milk until you have the desired consistency. 
3. Pour over cold cake and sprinkle with almonds before it sets.