Moroccan Lemon Cake (Meskouta)

Steps to make Moroccan Lemon Cake (Meskouta)

1. 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. 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. 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. 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. 5

   Bake

   40
   

   Transfer the cake batter to the prepared pan and bake for 40 minutes until a skewer comes out clean.

6. 6

   Leave to cool

   10
   

   Remove the cake from the oven and leave to cool in the pan for about 10 minutes.

7. 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. 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. 9

   Glaze cake

   2
   

   Drizzle the cake with the glaze and allow it to run down the sides of the cake.

10. 10

    Serve

    1
    

    Serve with strong tea or coffee.