Moroccan Lemon Cake (Meskouta)

Written by
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
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Christine Benlafquih
Updated 09/30/20
Moroccan Lemon Cake (Meskouta) Recipe

The Spruce / Kelly Ryan
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 10 to 12 servings

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.

Ingredients

  • For the Cake:
  • 4 large eggs (room temperature)
  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons fresh lemon juice

Steps to Make It

Note: while there are multiple steps to this Moroccan Lemon Cake recipe, it is broken down into workable categories to help you better plan for preparation and assembly.

Make the Cake

  1. Gather the ingredients.

    Moroccan Lemon Cake (Meskouta) Recipe ingredients

    The Spruce / Kelly Ryan

  2. Place the rack in the middle of the oven and preheat to 350 F/180 C. Grease and flour a small bundt or tube pan.

    Greased and floured tube pan

    The Spruce / Kelly Ryan

  3. 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.

    oil, eggs and sugar in a stand mixer

    The Spruce / Kelly Ryan

  4. Stir in the flour, baking powder, and salt, and then the milk. Beat just until smooth.

    stir in flour, baking powder, salt, and milk to eggs and sugar, in a glass bowl

    The Spruce / Kelly Ryan

  5. Mix in the lemon juice and zest, and the vanilla extract.

    moroccan lemon cake batter in a glass bowl

    The Spruce / Kelly Ryan

  6. Pour the batter into the prepared pan.

    Moroccan lemon cake batter in a prepared tube pan

    The Spruce / Kelly Ryan

  7. Bake for about 40 minutes, or until the cake tests done (a toothpick inserted in the middle should come out clean). Remove from the oven and allow the cake to cool in the pan on a rack for 7 to 10 minutes.

    Moroccan Lemon Cake in a tube pan on a wire cooling rack

    The Spruce / Kelly Ryan

  8. 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.

    Moroccan lemon cake on a wire cooling rack

    The Spruce / Kelly Ryan

Make the Glaze

  1. Gather the ingredients.

    Moroccan Lemon Cake glaze ingredients, lemon and confectioners' sugar

    The Spruce / Kelly Ryan

  2. In a small bowl, mix together the confectioners' sugar and lemon juice until smooth.

    lemon and confectioners' sugar mixed together in a small bowl

    The Spruce / Kelly Ryan

  3. Drizzle over the top of the cake, allowing the glaze to run down the sides.

    Moroccan Lemon Cake (Meskouta) with glaze on a wire cooling rack

    The Spruce / Kelly Ryan