Here is a concise summary of the provided text:
**Recipe:** Large Lemon and Almond Cake
**Key Ingredients:**
* 1.5 cups white sugar
* 5 oz soft butter
* 5 eggs
* 3 cups white flour
* Lemon peel and juice (from 1-3 lemons)
* Almonds
* Vanilla extract
* Baking powder
**Instructions:**
1. Mix sugar, butter, eggs, and flour with additions (lemon, almonds, vanilla, baking powder)
2. Pour into a greased pan (option: add butter spray or parchment paper)
3. Bake at 350°F for 45 minutes (knife/toothpick test for doneness)
4. Create a lemon syrup (lemon juice, sugar, water) and pour over the warm cake
5. Let it absorb for at least 2 hours before serving
**Additional:**
* The creator shares tips, preferences, and experiences throughout the recipe
* Greetings and acknowledgments to viewers from various countries, especially Latin America
* The final result is a delicious, moist cake (referred to as "cakes" in Nicaragua or "sponge cake" elsewhere) perfect for breakfast or sharing.
Here are the key facts extracted from the text, keeping each fact as a short sentence and omitting opinions:
**Recipe Facts**
1. The recipe is for a large lemon and almond cake.
2. The recipe uses 1.5 cups of white granulated sugar.
3. The recipe requires 5 ounces of soft butter.
4. The recipe uses 5 eggs, added one by one.
5. Three cups of white flour are used in the recipe.
6. Two tablespoons of baking powder are added, despite the flour claiming to have yeast.
7. Almonds are added to the mixture.
8. Lemon peel is grated and added for flavor.
9. The juice of one lemon is added to the mixture.
10. The cake is baked at 350°F (175°C) for 45 minutes.
**Preparation and Serving Facts**
11. The mixture is beaten for 1.5 minutes after adding each egg.
12. A butter spray is applied to the pan to prevent sticking.
13. A syrup is made with the juice of three lemons, water, and sugar.
14. The syrup is applied to the cake after baking.
15. The cake is left to absorb the syrup for at least 2 hours.
**Miscellaneous Facts**
16. The creator of the recipe previously only made square-shaped desserts.
17. The cake pan used is normally used for making cheesecakes.
18. The creator plans to share the cake with colleagues at work.
19. The dessert is known by different names in various countries, including "cakes" in Nicaragua and "sponge cake" elsewhere.