1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal if desired.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.

5. Add the dry ingredients in batches, alternating with the sour cream and milk. Mix just until the batter is smooth.

6. Transfer the batter to the prepared loaf pan and smooth the top.

7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Cool the loaf in the pan for 10 to 15 minutes, then move it to a wire rack and let it cool completely.

9. Whisk the powdered sugar with 2 to 3 tablespoons heavy cream or milk until smooth and pourable.

10. Drizzle the glaze over the cooled loaf, let it set, then slice and serve.