Preheat oven to 350°F. Grease and flour a 9×13‑inch cake pan.

In a large bowl, combine 1 box white cake mix, 1¼ cups buttermilk, ¼ cup melted butter, and 2 eggs. Using an electric mixer, beat on medium speed for 3 minutes, stopping to scrape down the bowl as needed.

Add the juice and zest of 1 lemon, 1½ tsp vanilla extract, and ½ tsp almond extract. Mix on low speed just until evenly incorporated.

Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack. Allow the cake to cool completely in the pan before frosting.

While the cake cools, make the frosting: in a medium bowl beat 1 (8‑oz) package cream cheese (softened), 1 cup powdered sugar, and ½ cup granulated sugar at medium speed until smooth and creamy.

Carefully fold in 1 (8‑oz) container Cool Whip with a spatula until the frosting is uniform.

Spread the frosting evenly over the completely cooled cake. Refrigerate the cake if you prefer the frosting firmer before slicing.