Moroccan Lemon Cake

Moroccan Lemon Cake Recipe

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Vickie Parks


In Morocco, meskouta (cakes) are never made with packaged cake mixes. They're almost always made by scratch and baked fresh - such as this cake. It's so simple to prepare, and it has a light texture and is quite good and full of citrus flavor. It's great for tea time. It's great as a simple cake as written (unfrosted), or you can sprinkle powdered sugar on top after it cools (for an added touch of sweetness and presentation), or you can drizzle the optional lemon glaze on top.


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10 to 12
10 Min
40 Min


  • 4 large
  • 1 1/2 cups
    granulated sugar
  • 1/2 cup
    vegetable oil
  • 2 cups
    all-purpose flour
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 1/2 cup
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    lemon zest
  • 1 tsp
    vanilla extract

  • 1/2 cup
    confectioners' sugar
  • 1 Tbsp
    lemon juice

How to Make Moroccan Lemon Cake


  1. Position oven rack in the middle of the oven, and preheat oven to 350°F (180°C). Grease and flour a small bundt or tube pan; set aside.
  2. 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, and then mix in the lemon juice, zest, and vanilla.
  3. Pour the batter into the prepared pan. Bake for about 40 minutes, or until the cake tests done.
  4. 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.
  5. The cake may be served plain, dusted with powdered sugar or drizzled with a glaze. (To prepare the glaze, mix the confectioners' sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake, allowing the glaze to run down the sides.)

Printable Recipe Card

About Moroccan Lemon Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Moroccan
Other Tag: Quick & Easy

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