Set your oven to 350°F. While it warms up, grease and flour a 9x13-inch glass baking dish—or take the easy route and use a baking spray with flour.

In a large bowl, combine the cake mix, lemon Jello, oil, water, lemon extract, almond extract, and eggs. Now grab your electric mixer and beat everything together for 4 minutes. Yes, FOUR. This is your arm workout for the day.

Pour the batter into your prepared dish, smoothing it out like a pro. Pop it into the oven and bake for about 30 minutes, or until a toothpick comes out clean.

Five minutes before the cake is done, whip up the glaze. In a small bowl, mix the powdered sugar, fresh lemon juice, and lemon zest until smooth. This glaze is liquid gold—don’t skimp on the lemony goodness.

When the cake is out of the oven, let it cool for 5 minutes on the counter. Grab a wooden skewer or chopstick and poke holes all over the top of the cake, about 1/2 inch apart. The more holes, the better the glaze soaks in! Slowly pour the glaze over the warm cake, making sure every corner gets its share.

Tent the cake loosely with foil and let it rest for 5-10 minutes. This step locks in the flavor and makes it irresistible.

Slice, serve, and enjoy. This cake has a way of turning every bite into a little party.