Moroccan Lemon Cake (Meskouta)

Moroccan Lemon Cake (Meskouta) Recipe

The Spruce / Kelly Ryan

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
321 Calories
11g Fat
52g Carbs
5g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 321
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 63mg 21%
Sodium 280mg 12%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 2%
Total Sugars 35g
Protein 5g
Vitamin C 3mg 16%
Calcium 117mg 9%
Iron 1mg 8%
Potassium 68mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


For the Cake:

  • 4 large eggs, at room temperature

  • 1 1/2 cups granulated sugar

  • 1/2 cup vegetable oil

  • 2 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1/2 teaspoon fine salt

  • 1/2 cup milk

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons lemon zest

  • 1 teaspoon vanilla extract

For the Glaze:

Steps to Make It

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