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Moroccan Lemon Cake

It's delicious! Make sure not to put too much milk, so the cake retains the shape well when baked. And be generous with lemons!

Primary ingredient:Other
Difficulty level:Easy
Prep time:Under 30 min
Cooking time:Over 30 min
Organic ingredients recommended:No
Freezes well:No
Web address:
Created:October 2010
Recommended for:Any Parent, All Ages


4 Eggs
1 1/2 Cup(s)Sugar
1/2 Cup(s)Vegetable or Olive Oil
2 Cup(s)Flour
4 Teaspoon(s)Baking Powder
1/2 Teaspoon(s)Salt
1/2 Cup(s)Milk
3 Tablespoon(s)Fresh-squeezed lemon juice
3 Zest of lemons
1 Teaspoon(s)Vanilla extract


  1. Preheat your oven to 350° F (180° C). Grease and flour a small bundt or tube pan. Zest and juice your lemon.

    With an electric 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, or until the cake tests 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.
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