Wash the lemons and put them in a pot with water. Boil for about an hour until tender. Subtract them and leave to cool. Cut them and remove the stones. Slices with 1/3 of sugar mixed with a blender to make a paste. Beat the eggs with the remaining sugar until white. Add the ground almonds and baking powder, and finally the lemon puree. Pour the mixture into a greased and floured pan (24 cm) or on baking paper. Bake in preheated oven at 170 C for about an hour (depending on oven - up mode). Leave to cool and remove from pan. We prepare syrup - Ready is 2-3 minutes after the boil. Moist is - warm syrup, cold base. * In Italy is known as the Capri cake (of Capri), but is rather moist lemon cake. * Optional we once syrup to namazhem top with lemon cream.