• Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper so the paper hangs over the larger sides.
• In a mixing bowl whisk together the all-purpose flour, almond flour, baking powder and kosher salt. Set aside.
• Using a stand mixer with the whisk attachment, cream the butter for about 1 minute until softened. Then slowly add the sugar with the mixer running, beating on medium speed until light and fluffy, about 2-3 minutes. Scrape up and down the bowl.
• With the mixer running on medium, add the eggs one at a time, stopping to scrape the bowl after the addition of the second egg. Add the almond and vanilla extracts with the final egg. The mixture can look curdled at this point.
• Scrape the bowl and add half the flour mixture, mixing on low until just combined. Add the sour cream and mix until incorporated. Scrape the mixing bowl and add the remaining flour mixture and mix on low until a few streaks of flour remain. Finish mixing the batter together with a spatula.
• Transfer the batter to your prepared pan and smooth out the top.
• Bake in the preheated oven for 40-50 minutes or until a cake tester comes out with moist crumbs and the crust is golden brown.
• Cool the cake in the pan for 30 minutes, then use the parchment to lift the cake out onto a cooling rack. Cool until slightly warm or room temperature before serving.

To Make the Almond Glaze

• If desired, glaze the almond pound cake with almond icing. Sift powdered sugar into a medium mixing bowl. Add ¼ teaspoon almond extract and ½ teaspoon vanilla and 1-2 teaspoons milk and whisk together until smooth. You may need to add more powdered sugar or milk to reach a moderately thick consistency.
• Use an offset spatula to spread the glaze over the top of the almond loaf cake and top with sliced almonds, if desired.