-Prepare a Bundt pan by liberally spraying it with baking spray. Set aside.

-In a large bowl, rub the lemon zest and sugar between your fingertips to release the lemon oil from the rind and to optimally flavor the sugar.

-Add the softened butter to the sugar and, using a hand mixer (or stand mixer), blend until light and creamy.

-Add the eggs, one at a time, beating well after each addition.

-Mix in the vanilla extract, almond extract, half and half, and Greek yogurt.

-In a medium bowl, whisk the flour and salt together.

-Add the flour to the egg/lemon mixture in thirds, blending well after each addition.

-Spoon the batter evenly into the prepared Bundt pan.

-Bake in an oven for 60 minutes (or until a toothpick inserted into the center comes out clean).

-Cool for 10 minutes, then turn the cake onto a serving plate.

-Cool completely before glazing.

-In a medium bowl, whisk together all the ingredients for the glaze until thick yet slightly runny.

-Drizzle the glaze over the cooled cake and garnish with lemon slices (if desired) before serving.