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1
In a small nonreactive saucepan, combine the sugar, lemon juice and lemon zest with 1/2 cup of water.
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2
Bring to a boil over moderate heat, stirring to dissolve the sugar.
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3
Simmer over moderately low heat for 2 minutes.
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4
Remove from the heat; let steep.
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5
Preheat the oven to 325.
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6
Oil the bottom and sides of a 9-by-3-inch springform pan and line the bottom with parchment paper; oil the paper.
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7
Evenly coat the bottom and sides with the matzo meal, tapping out any excess.
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8
Refrigerate the pan.
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9
In a large bowl, use a wooden spoon to mix together the granulated sugar, almonds, lemon zest and egg yolks.
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10
In a large bowl, preferably copper, whisk the egg whites until they form stiff peaks.
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11
Stir one-quarter of the egg whites into the almond mixture to lighten it.
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12
Using a large rubber spatula, gently fold in the remaining egg whites in 3 additions.
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13
Pour the mixture into the prepared pan and bake on the lowest shelf of the oven for about 1 hour, or until golden and a cake tester inserted in the center comes out dry.
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14
Let cool for 10 minutes.
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15
Run a knife around the edge of the cake.
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16
Remove the pan sides and invert the cake onto a wire rack.
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17
Peel off the parchment and let the cake cool to room temperature.
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18
Reheat and strain the syrup.
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19
Transfer the cake to a plate and prick all over with a fork.
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20
Pour the syrup evenly over the cake and set aside at room temperature for at least 3 hours or overnight.
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21
Sift confectioners' sugar over the cake, if desired, and serve.
