Preheat oven to 350ºF and line a loaf pan with parchment paper.

Add all the dry ingredients to a large bowl and whisk the ingredients together. Set aside

Next, add the butter to a large bowl and beat it with an electric or standing mixer. Add the sugar, almond extract, and orange zest and mix until the mixture is light and fluffy.

Add 1 egg at a time until the egg is combined with the mixture.

Slowly add the dry ingredients to the wet ingredients on low and scrape the sides of the mixing bowl a few times. Add the orange juice and mix on low until combined. The batter will be thick.

Transfer the cake batter to the lined loaf pan and bake for 20 minutes. After 20 minutes, turn the loaf pan, and bake the cake for another 15-20 minutes or until the top of the bread bounces back when you poke the top.

While the bread is baking, add the powdered sugar, almond extract, and orange zest to a bowl. Add 1 teaspoon of orange juice at a time until the glaze is thick and smooth.

Remove the loaf from the oven and let it sit in the pan for 2 minutes. Gently lift the loaf out of the pan by lifting the edges of the parchment paper. Place the loaf on a cooling rack. Let the cake cool completely before pouring the glaze over the bread. Top the glaze with almonds. Slice and serve.