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