Let 1 cup (2 sticks) of unsalted butter, 5 large eggs, and 1/4 cup of full-fat sour cream come to room temperature. Take a tube pan and butter the bottom and sides very generously. Be sure to add extra butter to the corners of the pan where the sides and bottom meet, as this cake has a strong tendency to stick in these spots during baking. Line the bottom of the pan with parchment paper, then butter the parchment paper as well, adding more butter to the corners. Finally, generously flour the bottom and the sides of the tube pan with a thin layer of flour, which will stick to the butter, and help the cake unmold after baking.

When all the ingredients are at room temperature, place an oven rack on the lower-third position and preheat your oven to 300 F (150 C).

Take a large mixing bowl and a sieve. Add in 2 cups of all-purpose flour, 1/2 tsp of salt, and 1 1/2 tsp of baking powder. Sift these together and whisk to combine. Set aside these dry ingredients.

In the bowl of your stand mixer, add in the 2 sticks of room temperature unsalted butter and 1 tsp of finely grated orange zest. With a paddle attachment, beat at medium-low speed. With the mixer on medium-low speed, slowly add in 2 cups of granulated sugar, 1 tbsp of sugar at a time. Continue beating till the butter and sugar are creamed together.

As soon as the butter and sugar are creamed together, stop the mixer and scrape down the bowl and paddle attachment. Then turn on to medium speed, and add in 5 room temperature eggs, adding each egg one at a time, making sure the previous egg is fully mixed in before adding the next one.

When all the eggs are fully mixed in, stop the mixer. Add in 1/4 cup of full-fat sour cream, 1 tsp of vanilla extract and 1 tsp of almond extract. Mix these in until well combined. Stop the mixer, and scrape down the bowl and paddle attachment.

Turn the mixer down to level 1, and slowly add in the dry ingredients, 1 tbsp at a time. Mix just until everything is well combined. When all the dry ingredients have been added, stop the mixer, and scrape the paddle attachment and bowl one last time to ensure there are no unmixed dry ingredients. Then mix again just for a few more seconds.

Transfer the batter into the prepared tube pan. This batter is going to be thick, so you might have to spoon it in slowly. Then use a spoon to even out the top as much as you can. Bake in the preheated oven at 300 F (150 C) for 60 to 70 minutes, or until a toothpick inserted into the center comes out without any wet batter. A couple of moist crumbs on the toothpick are okay.

Let it cool in the tube pan for 10 minutes. When it has cooled for 10 minutes in the pan, while the cake is still warm, invert it onto a metal rack and let it cool, upside-down, completely to room temperature. When it reaches room temperature, take your serving dish and invert the cake back right side up onto the serving dish. Enjoy!