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Moroccan Lemon Cake (Meskouta)

Moroccan Lemon Cake (Meskouta)

Name: Moroccan Lemon Cake (Meskouta)
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Mediterranean, Moroccan
Ingredients: Large eggs 4; Granulated sugar 1 ½ cups; Vegetable oil ½ cup; All-purpose flour 2 cups; Baking powder 4 tsp; Salt ½ tsp; Milk ½ cup; Lemon juice 2 tbsp; Lemon zest 2 tbsp; Vanilla extract 1 tsp; Confectioners' sugar 1 cup; Lemon juice 1 - 2 tbsp

light and full of flavor

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Like 10
1h 25m
Serves 10
Easy
350 °F
(1)

Ingredients

	For cake:
	4 Large eggs room temperature
	1 ½ cups Granulated sugar
	½ cup Vegetable oil
	2 cups All-purpose flour
	4 tsp Baking powder
	½ tsp Salt fine
	½ cup Milk
	2 tbsp Lemon juice fresh
	2 tbsp Lemon zest
	1 tsp Vanilla extract
	For glaze:
	1 cup Confectioners' sugar
	1 - 2 tbsp Lemon juice fresh

Nutritional information

321

Calories

11g

Fat

63mg

Cholesterol

281mg

Sodium

52g

Carbohydrate

Protein

Cuisine:

Ingredients

For cake:
4 Large eggs
room temperature
1 ½ cups Granulated sugar
½ cup Vegetable oil
2 cups All-purpose flour
4 tsp Baking powder
½ tsp Salt
fine
½ cup Milk
2 tbsp Lemon juice
fresh
2 tbsp Lemon zest
1 tsp Vanilla extract
For glaze:
1 cup Confectioners' sugar
1 - 2 tbsp Lemon juice
fresh

Moroccan Lemon Cake (Meskouta)

This amazing Moroccan Lemon Cake (Meskouta) is a light cake that is simple to prepare and tastes absolutely delicious. If you love the flavor of lemons, you can add extra juice to the cake mixture for an extra citrus hit.

Start by making the lemon-flavored cake batter. Bake in a bundt pan and transfer to a wire rack once cooked. As the cake cools, make a lemon glaze. Drizzle the glaze over the top of the cake and allow it to run down the sides. I love to serve this cake with strong tea or coffee. Yum!

To make this Moroccan Lemon Cake (Meskouta), you will need the following ingredients:

Steps to make Moroccan Lemon Cake (Meskouta)

1	Heat oven and prepare baking pan	1
Place a rack in the center of the oven and preheat to 350 °F. Grease and flour a small bundt or tube pan.
2	Combine oil, eggs and sugar	5
Beat together 4 eggs and 1 ½ cups of sugar in a large bowl with an electric mixer until thick. Gradually beat in ½ a cup of oil until smooth.
3	Add flour, baking powder, salt and milk	5
Stir in 2 cups of flour, 4 teaspoons of baking powder, and ½ teaspoon of salt. Add ½ cup of milk and beat just until smooth.
4	Add lemon and vanilla	1
Mix in 2 tablespoons of lemon juice, 2 tablespoons of lemon zest, and 1 teaspoon of vanilla extract.
5	Bake	40
Transfer the cake batter to the prepared pan and bake for 40 minutes until a skewer comes out clean.
6	Leave to cool	10
Remove the cake from the oven and leave to cool in the pan for about 10 minutes.
7	Turn out the cake	30
Loosen the cake from the sides of the pan using a butter knife or spatula. Transfer the cake to a wire rack to finish cooling.
8	Make glaze	2
Combine 1 cup of confectioners' sugar with 1-2 tablespoons of lemon juice in a small bowl until completely smooth.
9	Glaze cake	2
Drizzle the cake with the glaze and allow it to run down the sides of the cake.
10	Serve	1
Serve with strong tea or coffee.

This Moroccan Lemon Cake (Meskouta) is a delicious summery zesty lemon cake. Please try this recipe and come back to leave a comment to tell me what you think!

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!