Preheat your oven to 350°F (175°C).
Grease and flour your bundt pan.
In a large mixing bowl, combine the lemon cake mix, lemon pudding mix, and a pinch of salt. Whisk until well blended.
Add 1 cup of Sun Drop, melted butter, lemon extract, vanilla extract, and almond extract to the dry mix. Mix on medium speed until smooth.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a cooling rack.
Whisk together confectioners' sugar and heavy cream until smooth to prepare the glaze.
Drizzle the glaze over the cooled cake and let it set before slicing.
