Preheat oven to 160°C/325°F. Grease a 10-inch tube pan generously with cooking spray—set aside.

Cream butter and sugar at high speed in a stand mixer until fluffy and looking white (about 5 minutes). Add sour cream and mix for another minute.

Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, then add lemon zest and juice, vanilla extract, and almond extract.

Stir well until everything is fully combined, scraping down the sides of the mixing bowl.

Pour the cake batter into the greased pan. Tap it on the work surface to eliminate large air bubbles.

Bake at 325℉ (162℃) until a tester inserted into the center comes out clean, 55–60 minutes. Let it cool for 10 minutes, then transfer it to a wire rack and let it cool completely before glazing.

In a mixing bowl, combine powdered sugar, lemon juice and zest, almond extract, and melted butter. Adjust the thickness with water if needed for the desired consistency. Gently whisk until the mixture is smooth.

Adjust the glaze's consistency as desired. It should be thick but pourable.

Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.