Moroccan cuisine · Desserts & Sweets

Meskouta bel Laimoun

Light Moroccan lemon cake with yogurt in the batter and a glaze of lemon juice and powdered sugar.

Ingredients · for 8 servings

• 4 eggs
• 200 g sugar
• 150 g yogurt
• 150 ml neutral oil
• 300 g flour
• 1 packet baking powder
• 2 organic lemons
• 1 pinch salt
• 120 g powdered sugar

Instructions

1. Preheat the oven to 180°C top/bottom heat and grease a 26 cm loaf pan, dusting it with flour.
2. Beat the eggs with the sugar and salt for 4–5 min. until pale and foamy and clearly increased in volume.
3. Stir in the yogurt, oil and the finely grated zest of both lemons plus 3 tbsp lemon juice until a smooth, glossy batter forms.
4. Sift the flour and baking powder over the top and fold in only until no flour is visible — overmixing makes the cake tough.
5. Pour the batter into the pan and bake for 40–45 min. until the surface is golden brown and a skewer comes out with no wet batter.
6. Whisk the powdered sugar with 3–4 tbsp lemon juice into a thick glaze, pour over the still-warm cake and let set before slicing.