Meskouta - Moroccan Lemon Cake

This delightful Moroccan lemon yogurt cake is almost pound cake like with a wonderful complex flavor from the olive oil and tangy yogurt. Adapted from Cooking with Alia.

3 eggs, separated
1 1/4 c. sugar
1/2 c. olive oil
6 oz. goat yogurt
1 tsp. vanilla extract
1 tsp. baking powder
1 lemon, zest and juice
1 3/4 c. flour
Pinch salt 

Pre-heat the oven to 375F.

Mix together the egg yolks and sugar until light and fluffy. Beat in the olive oil and the yogurt and keep beating until smooth again.

Add the vanilla, juice, zest, baking powder, and vanilla and mix until well combined. The batter will be fairly thick. 

In a the bowl of an electric mixer add the egg whites and pinch of salt. Beat until stiff peaks form and the egg whites are doubled in size. 

Fold half of the egg whites in to the batter and mix to combine. Make sure they are fully incorporated before adding the second half of the egg whites and combining. 

Pour in to a greased 8" loaf pan. Bake at 375 for 50-55 minutes, until the top is dark brown, and a toothpick inserted near the middle comes out clean. 

Remove from the oven and let cool in the pan for 5 minutes. Run a knife around the edges to loosen and invert on to a cooling rack. Let cool for at least 20 minutes before cutting.


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