This cake is not just for Passover, friends. And it's not even just for the Jews. I'm convinced that this is one that everyone will like. I try to test out as many of my recipes as I can on my friends so that, by the time I share it, I have gathered as much (hopefully honest!) feedback as possible. So last week, I brought this cake to my classmates and to several other friends (the brave souls who are willing to serve as taste-testers for all of you!).

And the feedback? They liked it. Like, really liked it. And I am so glad they did, because this is one of my favorite cakes. It's got a lovely lemon flavor without being overpowering, which means it pairs perfectly with jam (mmm, it's so amazing with jam!) and/or a simple lemon glaze. It's light, airy, slightly spongy but not too spongy. In fact, it's so light that you'll be tempted to eat 2 - 3 times the normal volume of cake you might normally consume - just a fair warning.

This cake is pretty minimalist in its ingredients and the batter comes together pretty quickly. You can make it as cupcakes (I had trouble getting them to puff up as much in a muffin pan as they did as cakes, although they tasted equally delicious both ways), as mini cake loaves, or as an angel food-style cake (which will take considerably longer to bake). Directions for each one of these variations is below.

It's true that this is a cake borne out of Passover restrictions. And by all means, eat it at Passover - eat a lot of it at Passover. Eat it completely plain. Top it with fresh fruit. Or fill it with jam and add a lemon glaze - whatever you like. Just don't tuck the recipe away for a whole year once the holiday's over.

See more photos and get the recipe at ThisGlutenFreeLife.org