Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside.
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4- 5 minutes.
Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated orange zest , juice , almond, and vanilla extract.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased cake pan. Tap pan on work surface to eliminate any large air bubbles.
Bake at 325 F until a tester inserted into the center comes out clean,about 45–50 minutes. Transfer to a wire rack.
Sprinkle cake with powdered sugar and serve with orange curd or drizzle over cake.