MOROCCAN LEMON CAKE
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...
Provided by Vickie Parks
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 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.)
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