I was lucky that one of my neighbors had some extra lemons from their tree for this recipe. I voted for this recipe since I had cornmeal and sumac on hand. I was looking forward to using the sumac that I bought when I was in Israel. This recipe is fairly easy to make. The most laborious part is sectioning the lemons. Dorie suggests letting the lemon segments dry on a paper towel for a couple of hours but I skipped that and it worked just fine.
My husband’s review “a lemon cake that actually tastes like lemon.” I would agree with my husband’s assessment; the lemon rind, lemon chunks and sumac all made for a flavorful cake. I would not mind making this one again. To see what others thought head over to Tuesdays with Doire.
CafeMomCooks 
Nothing like having the best and freshest ingredient to incorporate in the bake. The golden brown crust on your cake is stunning!
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Agree totally with the husband…always a treat to have something lemon really taste of lemon (my favorite flavor). Yours looks terrific, inside and out.
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Your cake tirned out great – glad you both enjoyed it.
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This one really is fabulous, isn’t it?
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I feel like I missed out on this one using the oranges. Seems like all the lemon versions were a hit! Sounds like I need a re-do hahaha. Glad you and the family loved this one!
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lemons straight from the tree– what a pop your cake must have had!
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