|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 1g||2%|
|Total Sugars 35g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Moroccan cakes (meskouta) come in many flavors, and this Moroccan lemon cake is wonderfully light, fine-textured, and flavorful. This recipe takes only minutes to mix and get into the oven. It can be served while still warm and no frosting is needed, or you can add the quick glaze.
One-half of a large lemon should yield the small amount of fresh lemon juice called for in the recipe, but you can add more lemon juice if you like tarter flavor.
Try these equally delicious recipes for Moroccan Orange Cake and Moroccan Chocolate Cake.
“This tart but sweet cake was really delicious and easy to make. The oil-based cake recipe was really fluffy and light and the lemon flavor would make this an ideal cake for a daytime brunch or midday snacking cake.” —Tracy Wilk
For the Cake:
2 cups all-purpose flour, more for the pan
4 large eggs, room temperature
1 1/2 cups granulated sugar
1/2 cup vegetable oil
4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup milk
2 tablespoons freshly squeezed lemon juice
2 tablespoons lemon zest
1 teaspoon pure vanilla extract
For the Glaze:
1 cup confectioners' sugar
1 to 2 tablespoons freshly squeezed lemon juice
Steps to Make It
Make the Cake
Gather the ingredients.
Position a rack in the middle of the oven and heat to 350 F/180 C. Grease and flour a small (about 9 cups) bundt or tube pan.
In a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer (or by hand), beat together the eggs and sugar until thick. Gradually beat in the oil until smooth.
Stir in the flour, baking powder, and salt, and then the milk. Beat just until smooth.
Mix in the lemon juice and zest, and the vanilla extract.
Pour the batter into the prepared pan.
Bake until the cake tests done (a toothpick inserted in the middle should come out clean), about 40 minutes. Remove from the oven and allow the cake to cool in the pan on a rack for 7 to 10 minutes.
Loosen the cake from the sides of the pan with a butter knife or spatula, then turn out the cake onto the rack to finish cooling. Glaze, if desired.
Make the Glaze
Gather the ingredients.
In a small bowl, mix together the confectioners' sugar and lemon juice until smooth.
Drizzle over the top of the cake, allowing the glaze to run down the sides.