Old Fart in the Kitchen - "Almond Flour Lemon Cake"

Original Recipe: Sue Moran adapted for this use by Peter D’Aprix
This recipe preparation video is intended for those of us who are not experienced in the kitchen - like me! I will publish a video that just contains the basic steps for those who are.
Ingredients:
• 3 or 4 medium Meyer or regular Lemons; if Meyer is not available (approximately 12 oz {340 gm} total to yield 1 cup {236cc} of whole lemon puree)
• 3 large eggs
• 1 cup (236cc) Sugar or 1/2 cup (118cc) +/- Sugar Substitute like Xylitol to taste
• 3 cups (710cc) almond meal
• 1 tsp (5cc) baking powder
• 1 tsp (5cc) lemon extract (to taste)
For the Frosting:
• 3 Tbsp (44cc) unsalted butter, at room temperature
• juice of 1 lemon (just add slowly to you don’t make the frosting too thin and runny)
• 1 1/2 cups (355cc) confectioner's sugar or 1+ cup Sugar Substitute like Xylitol
For Final Topping (optional) (prepared as below):
• 1 Lemon for its juice
• 1/4 Cup (60cc) lemon zest loosely packed (approximate amount)
• “Limoncello” to taste (A lemon liqueur from the Amalfi Coast, Southern Italy).
Baking Pan:
9” (23 cm approx) springform pan
Preparation of Cake:
1) Set oven to 325F (163C) to heat up as you prepare the cake recipe
2) Wash the lemons and put them in a pot. Cover them with water and bring to a boil. Boil for 15 minutes.
3) Drain the lemons and let them cool until you can handle them.
4) Cut them into quarters and remove the seeds (a sharp paring knife to nick the “sack” holding the seeds and then a fork to pop them out helps), but keep everything else. Do this on a plate with a rim or a shallow baking dish or bowl so you can retain all the juices and pulp.
5) Once you have removed all the seeds, put everything into a food processor. Process until finely pureed. You may need to pulse the machine at first, and scrape down the sides as necessary to get everything smooth. This will only take a couple of minutes. You will need one cup of lemon puree for the cake.
6) Beat the eggs and the sugar until pale in color. Add the lemon extract.
7) Fold in the almond meal, baking powder, and lemon puree. Mix until thoroughly combined.
8) Line the bottom of the Spring Form pan with parchment paper and oil or grease the sides of the pan.
9) Turn the batter into the pan.
10) Smooth out the surface so it is at an even depth.
11) Bake for about 50 -60 minutes, just until a toothpick inserted in the center comes out clean.
12) Cool on a rack for 10 minutes, then gently release the sides of the pan and remove the cake to finish cooling.
Frosting:
1) Make the icing while the cake is cooling.
2) Combine the sugar with the butter and lemon juice OR, if using sugar substitute, warm lemon juice to allow substitute to be absorbed. Then and the soft butter.
3) Beat until smooth and creamy.
4) Adjust the texture and taste by adding more sugar or more lemon juice.
5) Spread the icing on the completely cooled cake.
Finish (optional) (this can be done in part with the lemons for the cake itself):
1) Just like the main lemon preparation, wash the lemon and put it in a pot. Add water to cover.
2) Bring to a boil. Boil for 15 minutes.
3) Cut zest of one lemon and add to the water for the final 5 minutes.
4) Remove from the water and let cool.
5) Slice whole lemon into rounds and cut each in half making "half moons" to decorate the top.
6) Arrange on the bottom of a pan or large plate with the lemon zest and cover with “Limoncello”. Let sit in fridge over night to absorb.
7) Pour off the “Limoncello” and save to lightly drizzle over the finished cake. Should be done with a light touch.
*Recipe from “The View from Great Island” theviewfromgrea.... This video is copyright and the original recipe is copyright protected by “The View from Great Island”, theviewfromgrea....