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Preheat oven to 350°F.
In a mixing bowl, add in the almond flour, oat fiber, salt and baking powder. Whisk to combine, then set aside.
In a large mixing bowl, add in the butter and sweetener, then cream them together using a hand mixer until the butter has absorbed the sweetener and is fluffy.
Mix in the sour cream and once combined add in the eggs, orange juice, orange zest, vanilla and almond extracts. Continue mixing until well combined.
Add the wet ingredients into the dry and mix, just until combined.
Pour the batter into a 9x5 nonstick loaf pan that’s been sprayed with nonstick spray and lined with parchment paper.
Bake for 40 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before slicing.
Once the pound cake has cooled, whisk together the icing ingredients. Drizzle over the top of the pound cake and allow the icing to set before slicing and serving.