Put the dry ingredients in a large bowl, and whisk them well together. Combine the wet ingredients in a large measuring cup, and then quickly stir them into the dry and mix well, until very smooth. Work fast! Speed is important for this cake.
NOTE: you can put the mixed dry ingredients in a greased pan, make 3 wells, put oil, vinegar, and almond extract in each, then pour lemon juice + water over and mix rapidly with a fork – but I like mixing in the bowl better: I can do that faster.
Dump the batter in your greased pan, and get it right into the oven. Bake 35 minutes for an 8×8 square pan. Test as usual with a toothpick; it should come out moist but with no streaks of raw batter. Let stand on a rack to cool.
Frost or not, as your whim decides. This is fabulous with strawberries, or stewed rhubarb, or raspberry buttercream, or a simple lemon glaze.