This traditional Moroccan cake is one of my favorite lemon cakes ever. I love its soft structure and amazing lemon flavor. It goes perfectly with Moroccan traditional mint tea, but I enjoy it with coffee or green tea as well.
- 4 eggs
- 300 g (1 1/2 cup) sugar
- 125 ml (1/2 cup) vegetable oil
- 265 g (2 cup) all purpose flour
- 15 g (4 tsp) baking powder
- 1/2 tsp salt
- 125 ml (1/2 cup) milk
- fresh lemon juice form one lemon
- zest from 1 or 2 lemons
- 1 tsp vanilla extract or 10 g vanilla sugar
- powdered sugar for dusting
- Preheat the oven to 180 °C (355 °F).
- Grease and flour a round baking pan.
- Zest and juice the lemon.
- In a stand mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
- Stir in the flour, baking powder and salt, and then the milk. Beat until smooth, and then mix in the lemon juice, zest and vanilla.
- Pour the batter into your prepared pan, and bake for about 40 minutes. Test with toothpick if the cake is ready by inserting the toothpick in the cake and if it comes out clean, the cake is done.
- Allow the cake to cool in the pan for 7 to 10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.
- Dust with powdered sugar before serving!
What is your favorite citrus in desserts?