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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 1g||2%|
|Total Sugars 35g|
|Vitamin C 3mg||16%|
|*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.|
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:
1 cup confectioners’ sugar
1 to 2 tablespoons fresh lemon juice
Make the Cake
Gather the ingredients.
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.
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.
Stir in the flour, baking powder, and salt, and then the milk. Beat just until smooth.
Mix in the lemon juice and zest, and the vanilla extract.
Pour the batter into the prepared pan.
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.
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.
Make the Glaze
Gather the ingredients.
In a small bowl, mix together the confectioners’ sugar and lemon juice until smooth.
Drizzle over the top of the cake, allowing the glaze to run down the sides.
Video about Easy Moist Lemon Cake Recipe Without Buttermilk
Sponge Lemon Cake – Easy Recipe Without Milk and Butter
Hello dear, welcome to this video that presents a very easy recipe of the lemon cake.
We prepare the soft lemon cake, a very soft and delicious dessert. It is very easy to make, and as it is also a cake without butter it is very light, it is also suitable for lactose intolerants because it is prepared without adding milk.
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200g of sugar
100g of Sunflower Seed Oil
100g of water
250 of flour
the grated peel of 1 lemon
1 sachet of vanilla yeast (16g)
Ingredients for the Lemon Cream:
100 ml of lemon juice
100 ml of orange juice
2 spoons of sugar
2 spoons of flour
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