Food and Recipes Desserts Cakes Sheet Cakes Sumac Snacking Cake Be the first to rate & review! Bring the fruity, floral flavors of sumac to a crowd-friendly snacking cake. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on August 13, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Active Time: 20 mins Total Time: 2 hrs 20 mins Servings: 9 If you’re a lemon dessert person, prizing the zing of citrus over the richness of chocolate, then this might be the cake for you. Sumac in both the batter and glaze lends its signature citrus-like tartness as well as flecks of its color throughout for a fun twist on a classic lemon cake. While yogurt and olive oil make the crumb extra tender and moist. Pro tip: Use a good, somewhat mild, but fruity olive oil in this recipe. Its flavor is pretty present in the cake, so you don’t want anything too spicy or punchy. Ingredients Cooking spray 1 1/4 cups granulated sugar 1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 2 medium lemons) 1 cup extra-virgin olive oil 2 tsp. baking powder 1 tsp. vanilla extract 1 1/2 Tbsp., plus 1/2 tsp. ground sumac, divided, plus more for sprinkling 1 1/2 tsp. kosher salt, divided 3 large eggs, at room temperature 1 cup whole-milk strained (Greek-style) yogurt, at room temperature 2 cups (about 8 1/2 oz.) all-purpose flour 1 cup (about 4 oz.) powdered sugar 2 Tbsp. Sumac Simple Syrup (recipe follows) 1/2 to 1 Tbsp. tap water, as needed Directions Preheat oven to 325℉. Grease an 8- x 8- inch baking pan with cooking spray; line bottom and sides using parchment paper, leaving at least 1 inch overhanging on all sides. Stir together sugar and lemon zest in a large bowl, rubbing zest and sugar between fingers to release oils from zest. Whisk in lemon juice, oil, baking powder, vanilla, 1 1/2 tablespoons of the sumac, and 1 teaspoon of the salt. Whisk eggs into sugar mixture until fully incorporated; whisk in yogurt. Whisk in flour until just combined. Transfer batter to prepared baking pan, spreading evenly; bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 45 to 50 minutes. Let cake cool in cake pan for 15 minutes. Remove cake from pan using parchment paper overhang as handles, and place on a wire rack; let cool completely, about 1 hour. Remove and discard parchment paper. Whisk together powdered sugar, Sumac Simple Syrup, 1/2 tablespoon of the water, and remaining 1/2 teaspoon sumac and 1/2 teaspoon salt in a medium bowl until smooth, adding up to 1/2 tablespoon additional water for a thinner, more translucent glaze, if desired. Spread evenly over cooled cake. Sprinkle evenly with additional sumac. Sumac Simple Syrup Makes about 1 1/4 cups Active 5 min. Total 1 hour, 35 min. Stir together 1 cup water and 1 cup sugar in a medium saucepan; bring to a simmer over medium. Remove from heat; stir in 2 Tbsp. ground sumac, and cool completely, about 30 minutes. Pour mixture through a fine mesh strainer into a liquid measuring cup, discarding solids. Refrigerate, covered, until cold, about 1 hour. Rate It Print