Preheat oven to 350°F. Grease and flour one 8-inch loaf pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar at medium speed for about 3 minutes, until light and fluffy. With the mixer at low speed, add almond extract and the eggs, one at a time. Scrape the bowl as needed.
Slowly, add flour mixture to butter mixture at low speed until combined. Add sour cream and mix until all ingredients are combined but do not over beat. Scrape the bowl as needed.
In a small bowl, combine 1 cup of batter with 1 tablespoon of hibiscus flower powder. Mix well. Pour half of the almond batter onto the prepared pan. Add dollops of hibiscus batter on top, creating creative designs. Pour the rest of the almond batter on top.
Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan and then transfer to a baking rack allowing to cool completely.
While the pound cake is baking, prepare the glaze by whisking all ingredient together until smooth. Spread the glaze over the cake. Decorate with hibiscus flower powder.