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.
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.
One of many interesting things I discovered in Canada is a loaf pan. Having a cake sliced like a bread is the best thing since sliced bread 😉
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I love to bake with purpose. Like making a birthday cake for a friend or family member. Or with intention to play with the ingredients I have at home without having to go to the store.
The other day, two lemons were staring at me with their big, yellow, eyes, telling me that they will go to waste if I don’t do something with them soon. And I had some yogurt that felt the same way. About the same time I came across a recipe by Barefoot Contessa on Pinterest and loved the idea so I decided to put a twist on it and make the unexpected trio happy.
The trio reached nirvana, the cake was super moist with sweet and tangy flavor, and it went perfect with a cup of tea 🙂
Mixing bowls. Before you can put the ingredients into the loaf pan, you need to mix them somewhere. Mixing bowls to the rescue! Make sure bowls you use are adequately sized. There are few things worse than overflowing bowls.
Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things; alternatively, you can use cups, in which case…
Measuring cups. Sometimes when you buy measuring cups, measuring spoons come with them
Spatula makes mixing things into other things easier
Whisk to mix things together. You could use an electric mixer too but you don’t really need one for this cake.
Zester to zest lemon zest (is there a way to use zest in that sentence again?)
Lemon squeezer. You could just use your hands to squeeze lemons if you want to get your hands juicy. Or you could use a lemon squeezer to keep your germs and lemon pits out of the cake. And possibly look fancy while doing it.
We had lemons, we had ginger, we had fresh mint. It was summer.
Refreshing summer drink with tangy ginger lemon kick smoothed by the honey sweetness. You can make more and have it refrigerated for couple of days. It is nice to have something this tasty handy on a hot summer day 😀
2 tablespoons grated fresh ginger
juice of 2 lemons
4 tablespoons honey
2 sprigs of fresh mint
1l fresh water
500 ml of ice cubes
Grate fresh ginger, then squeeze the juice of 2 lemons.
Dissolve honey in the water, then add ginger, lemon juice, ice cubesand mint sprigs.