Glad to see ya'll like my recipe. Back about 5 or 6 years ago, I tried out a boatload of cake recipes one Summer trying to find a great white cake recipe. Some where scratch, others were doctored mixes. What I was looking for was a recipe that had nice flavor, that I could bake with consistent results every time, and wasn't insanely difficult to get in the oven. At the time, I didn't even own a stand mixer and I just wasn't going to stand there whipping enough egg whites to make 350 servings of white cake in one day. Anyhow, the result was me combining ingredients & instructions from a couple different recipes to create the WASC.
For the lemon version, I'd stay away from Lemon mixes. Instead, sub 1 cup lemon juice for part of the water, and use a good lemon extract and zest.
The almond extract can very easily be left out without adding extra vanilla. And I always use real vanilla, too. Leftover yolks -- I just toss 'em -- 'cause what are you going to do with 12 dozen egg yolks?!