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Moroccan Lemon Cake Recipe:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup milk
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Sliced almonds or shredded coconut for garnish (optional)
Instructions:
1. Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and set it aside.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
9. Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
10. Once the cake has cooled, drizzle the glaze over the top of the cake. If desired, garnish with sliced almonds or shredded coconut.
11. Allow the glaze to set before serving the cake.