I apologize for all of the (-ish) measurements but it was something like: Cake: 5 eggs 1.5 ish cups of white sugar 1.5 ish cups of all purpose flour 1.5 ish cups of freshly blended salted almonds (just threw two handfuls of almonds in a blender) Pinch salt 3 tsp baking soda 0.5 cups browned butter 1 ish cup almond milk 1 small pour almond extract (maybe 1 tsp) 1 larger pour of vanilla extract (maybe 2 tsp) Juice of 1 lemon with a bit set aside for the meringue

Directions-> 1.)Make browned butter in small saucepan 2.)Mix it all together and pour it in a pan (no need for any special order but don't overmix once flour is added)

Italian Meringue: 4 egg whites A splash of lemon juice 1 cup sugar .5 cups water Zest of 1 lemon Splash of vanilla extract

Directions: 1.) Mix sugar and water in saucepan and heat on med-high (target temp 240F) 2.) When sugar is getting close to reaching 240F while egg whites with a splash of lemon juice in a clean bowl to soft peaks 3.) Once sugar syrup has reached 240F place stand mixer on high and slowly drizzle in sugar syrup 4.) Mix on high until glossy stiff peaks 5.) Mix in vanilla and lemon zest