This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon, and it’s gluten-free to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, welcome at any time of day, which makes it even more irresistible.
A key component of the recipe is a lemon simple syrup, which bathes the just-baked cake, accentuating its brightness and ensuring long-lasting moistness. You may be tempted (understandably) to dig in as soon as the cake is hot from the oven, but try to restrain yourself. Let it absorb the syrup and cool completely to develop its flavor.
