Begin by placing the 3 whole Meyer lemons in a saucepan filled with water. Turn the heat to medium-high, bringing the water to a boil. Let the lemons simmer for about 15-20 minutes until they are soft.

Once the lemons are soft, carefully remove them from the saucepan and let them cool. After cooling, cut the lemons in half and remove any seeds. Add the lemons, skin and all, to a mixing bowl or food processor. Blend until smooth.

In a separate large bowl, whisk together the caster sugar and eggs until pale and fluffy.

In another bowl, combine the almond meal and baking powder.

Add the lemon mixture to the egg and sugar mixture, stirring gently until well combined. Gradually fold in the almond meal and baking powder mixture until smooth.

Preheat your oven to 350°F (175°C). Pour the batter into a greased cake pan and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, slice and enjoy this refreshing Whole Meyer Lemon Cake!