Grease a 9-inch cake pan with butter or baking spray and line the bottom with parchment paper.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, almond extract, and lemon zest.

In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add dry ingredients to wet ingredients, mixing until just combined.

Pour batter into the prepared pan. Arrange apricot halves or quarters, skin-side up, on top of the batter, pressing them in slightly.

Sprinkle a layer of granulated sugar evenly over the apricots.

Preheat oven to 350°F (175°C). Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.

Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream, if desired.