Moroccan lemon cakes use preserved lemons aged 6 months in salt—fresh lemons would make the batter collapse completely.
Lemon Cake
Indulge in a zesty lemon cake that's as simple to whip up as it is delightful to devour! With fresh lemon juice and a fluffy buttercream frosting, this treat brings a burst of sunshine to your dessert table. Perfect for any occasion, this cake will leave everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup lemon juice (240 ml)
- 1 cup water (240 ml)
🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(3)
- 3 baking powders
- 2.5 cups flour (312 g)
- 1 cup oil (240 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Beat the eggs until they double in size.
- 2
Add the oil, lemon juice, water, and mix well.
- 3
Gradually add the flour and baking powder, mixing until smooth.
- 4
Pour the mixture into a greased and floured mold.
- 5
Bake at 180 degrees Celsius until done.
💡 Pro Tips
- ✓Beat eggs at room temperature for 8-12 minutes until they reach ribbon stage (triple in volume) because cold eggs trap 40% less air and won't create the proper foam structure.technique8-12 minutes, triple volume
- ✓Add oil in a thin stream while mixing to create a stable emulsion - dumping it all at once can cause the batter to break and result in a dense, greasy cake.technique
- ✓Fold flour mixture in 3 additions using no more than 12-15 gentle strokes per addition to prevent gluten overdevelopment, which creates a tough, chewy texture.technique12-15 strokes per addition
- ✓Test doneness at 25-30 minutes with a toothpick inserted 1 inch from center (not dead center) - the cake is done when it springs back and pulls slightly from pan sides.timing25-30 minutes
- ✓Use fresh lemon juice within 2 hours of squeezing because citric acid content drops 15% after exposure to air, reducing both flavor intensity and the acid's tenderizing effect on gluten.ingredient15% acid loss
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Moroccan lemon cakes use preserved lemons aged 6 months in salt—fresh lemons would make the batter collapse completely.
Lemon Cake
Indulge in a zesty lemon cake that's as simple to whip up as it is delightful to devour! With fresh lemon juice and a fluffy buttercream frosting, this treat brings a burst of sunshine to your dessert table. Perfect for any occasion, this cake will leave everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup lemon juice (240 ml)
- 1 cup water (240 ml)
🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(3)
- 3 baking powders
- 2.5 cups flour (312 g)
- 1 cup oil (240 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Beat the eggs until they double in size.
- 2
Add the oil, lemon juice, water, and mix well.
- 3
Gradually add the flour and baking powder, mixing until smooth.
- 4
Pour the mixture into a greased and floured mold.
- 5
Bake at 180 degrees Celsius until done.
💡 Pro Tips
- ✓Beat eggs at room temperature for 8-12 minutes until they reach ribbon stage (triple in volume) because cold eggs trap 40% less air and won't create the proper foam structure.technique8-12 minutes, triple volume
- ✓Add oil in a thin stream while mixing to create a stable emulsion - dumping it all at once can cause the batter to break and result in a dense, greasy cake.technique
- ✓Fold flour mixture in 3 additions using no more than 12-15 gentle strokes per addition to prevent gluten overdevelopment, which creates a tough, chewy texture.technique12-15 strokes per addition
- ✓Test doneness at 25-30 minutes with a toothpick inserted 1 inch from center (not dead center) - the cake is done when it springs back and pulls slightly from pan sides.timing25-30 minutes
- ✓Use fresh lemon juice within 2 hours of squeezing because citric acid content drops 15% after exposure to air, reducing both flavor intensity and the acid's tenderizing effect on gluten.ingredient15% acid loss