MESKOUTA : Moroccan lemon cake
This Moroccan lemon cake is a moist, zesty treat, perfect for any occasion. Made with fresh lemons and a hint of orange blossom, it's sure to tantalize your taste buds!
Equipment
- 9-inch round cake pan
- Electric mixer or whisk
- Large mixing bowl
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Citrus zester or grater
- Citrus juicer
- Sifter or fine-mesh strainer
- Rubber spatula or wooden spoon
- Toothpick (for testing doneness)
- Small saucepan (for syrup)
- Pastry brush (for applying syrup)
- Wire cooling rack
- Parchment paper (optional, for lining pan)
Ingredients
- 3 eggs
- 1 cup sugar
- ½ cup vegetable oil
- Zest of 2 lemons
- ¼ cup lemon juice
- 2-3 tablespoons orange blossom water
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- Whisk together 3 eggs and 1 cup of sugar in a large bowl until light and fluffy.
- Gradually add 1/2 cup of vegetable oil, whisking continuously.
- Zest 2 lemons and juice them. Add the zest and 1/4 cup of lemon juice to the mixture.
- Stir in 1 teaspoon of vanilla extract and 2 tablespoons of orange blossom water.
- Sift together 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder in a separate bowl.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.