• Preheat oven to 350 degrees. Prepare a 8 1/2 x 4 1/2 loaf pan with non stick spray. If you are using a 10x5 loaf pan double this recipe as this recipe. Optional: Line the loaf pan with parchment paper or foil and leave an overhang to make removal easier.
• In a large bowl, mix together the flour, salt and baking powder. Add the lemon zest to the 1 cup of sugar and then mix it into the flour mixture.
• In another bowl, whisk together the sour cream, oil, eggs, lemon juice and almond extract. Add this to the flour mixture from the last step and stir just until combined.
• Pour batter into the prepared loaf pan. Bake for 55-65 minutes. If the recipe is being doubled for a 10x5 loaf pan increase the baking time 10-15 minutes.
• Remove the bread after 10 minutes of cooling and allow it to cool completely.

Prepare the Glaze:

• In a small bowl, mix together the sugar, lemon juice and almond extract. If the glaze is too thick add a little more lemon juice until the desired consistency has been reached. Spoon the glaze all over the top of the bread and then top with the almond slices.
• Store covered at room temperature