Preheat oven to 325 degrees.

Cream butter with an electric mixture until smooth. Gradually add in the granulated sugar, beating well until mixture is light and fluffy. Add eggs, one at a time, stirring just until incorporated after each addition. Stir in the vanilla and almond extracts.

In a large bowl, whisk together the flour and salt. Add flour mixture to butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Pour the batter into a greased and floured mini bundt pan with 8-ounce cavities, filling each cavity about 2/3 full. (The batter will yield approximately 12 mini bundt cakes). Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting the cakes onto the rack to cool completely. While cakes cool, prepare the glaze.

Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the lemon juice in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of lemon juice, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cakes.