• Preheat your oven to 325 degrees F. Grease and lightly flour a bundt pan. Set aside.
• Beat 1 cup unsalted butter until light and fluffy in a stand mixer on medium speed. Slowly add in 3 cups granulated sugar and continue to beat with the mixer for 5 minutes, scraping down the sides every few minutes.
• Add in 6 large eggs, one at a time, mixing until completely incorporated before adding the next egg. Pour in 1 teaspoon almond extract and 1 teaspoon lemon extract and mix.
  
• In a medium mixing bowl, whisk 3 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, and 1 tablespoon lemon zest together until combined.
  
• With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add 1 cup lemon flavored Greek yogurt, mix, and then add the rest of the dry ingredients.
  
• Pour the cake batter into the pan and spread it out into an even layer. Bake for 1 hour and 25 minutes or until a toothpick inserted into the center (between the tube and pan edge) comes out clean.
  
• Remove from the oven and allow to cool for 5 minutes in the pan. Place an upside-down plate on the top of the pan. Then flip everything over so that the cake is now on the plate and right side up. Allow to cool completely.
  

Lemon Glaze

• In a medium mixing bowl, whisk together 2 cups powdered sugar, 2-3 tablespons lemon juice, and 1/4 teaspoon lemon extract.
  
• Once the cake is completely cooled, drizzle the glaze over the top, letting it run down the sides as well. Cut the cake into slices and serve.