Start with the syrup: In a saucepan, combine all the syrup ingredients. Bring to a boil over medium heat, then simmer for 3 minutes. Let the syrup cool completely.

In a bowl, combine all the dry ingredients except the sugar.

In another bowl, mix the sugar with all the wet ingredients and the zest, except for the egg whites. Place the egg whites in a mixer and beat until you have a fairly stiff meringue.

Preheat your oven to 400°F (200°C).

Gradually add the dry ingredients to the wet ingredients, mixing gently to combine. Then, gently fold the meringue into the batter using a spatula, being careful not to deflate it.

Once the meringue is fully incorporated, pour the batter into a greased baking pan and bake for about 50 minutes to 1 hour on the middle rack.

After 40 minutes of baking, check to make sure the cake isn't getting too dark. If it is, lower the oven temperature to 340-355°F (170-180°C) and bake for another 20 minutes.

After 1 hour, check if the cake is done by inserting a toothpick into the center. It should come out clean (it may be a little oily, but not wet with crumbs).

Poke the cake all over with a toothpick, then slowly pour the cold syrup evenly over the cake. It will absorb all the syrup, so don't worry! Let it sit for a few hours to soak up the syrup well. Cut and serve, ideally with a scoop of vanilla ice cream!