LEMON WOW CAKE
The surprise ingredient tarragon puts the 'wow' in this cake. Both kids and adults love it - people are always asking me for this unique, irresistible recipe!
Provided by Julie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 360 calories, Carbohydrate 44.2 g, Cholesterol 62.9 mg, Fat 19 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 394.7 mg, Sugar 24.2 g
MESKOUTA (MOROCCAN ORANGE CAKE)
A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn't require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.
Provided by Nargisse Benkabbou
Categories cakes
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
- In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
- Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
- To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.
MOROCCAN COCONUT LEMON CAKE
In Morocco, cakes (called 'meskouta') aren't made with pre-packaged cake mixes purchased right off the shelf in the grocery stores. Rather, a meskouta (or cake) is nearly always made by scratch and baked fresh for serving at tea time. So most of Morocco's dessert cakes and snack cakes aren't all that complicated. They're...
Provided by Vickie Parks
Categories Cakes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat your oven to 350°F (180°C). Grease and flour 1 9x13-inch baking dish or two 9-inch cake pans; set aside.
- 2. Beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest. Stir in the flour, coconut, baking powder and salt. Then stir in the milk. Beat until smooth.
- 3. Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done - approximately 25 to 30 minutes for two round cake pans, 35 to 40 minutes for 9x13-inch pan. (You could also use a tube or bundt pan which will require about 40 minutes baking time.)
- 4. Allow the cake to cool in the pan for 5 to 10 minutes. Carefully run a butter knife along the edges to loosen the cake from the sides of the pan. Then turn out the cake onto a rack to cool completely.
- 5. Mix the sifted powdered sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cooled cake. Lightly dust the icing with toasted coconut. Allow the icing to set before serving.
MESKOUTA (MOROCCAN YOGURT CAKE)
Meskouta is a wonderfully moist Moroccan yogurt cake that is so easy to prepare. Feel free to switch up the citrus and use lime zest instead of lemon.
Provided by Ursula Ferrigno
Time 55m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Prepare a bundt pan or ring mold, greased with unsalted butter, and floured.
- Beat the egg whites in a large bowl until stiff.
- In a separate large bowl beat together the yogurt, oil, sugar and egg yolks with the rosemary and lemon zest. Stir in the vanilla, flour, baking powder and salt. Beat until smooth.
- Fold in the egg whites carefully and incorporate evenly.
- Pour the batter into the prepared bundt pan and bake in the preheated oven for 35 minutes.
- Remove from the oven and allow the cake to cool in the pan before inverting onto a wire cooling rack. Let cool completely.
- When completely cool, sift the confectioners' sugar on top and serve.
MOROCCAN LEMON CAKE
In Morocco, meskouta (cakes) are never made with packaged cake mixes. They're almost always made by scratch and baked fresh - such as this cake. It's so simple to prepare, and it has a light texture and is quite good and full of citrus flavor. It's great for tea time. It's great as a simple cake as written (unfrosted), or you...
Provided by Vickie Parks
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Position oven rack in the middle of the oven, and preheat oven to 350°F (180°C). Grease and flour a small bundt or tube pan; set aside.
- 2. In a large bowl with an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil until smooth. Stir in the flour, baking powder and salt, and then the milk. Beat just until smooth, and then mix in the lemon juice, zest, and vanilla.
- 3. Pour the batter into the prepared pan. Bake for about 40 minutes, or until the cake tests done.
- 4. Allow the cake to cool in the pan on a rack for 7 to 10 minutes. Loosen the cake from the sides of the pan with a butter knife or spatula, then turn out the cake onto the rack to finish cooling.
- 5. The cake may be served plain, dusted with powdered sugar or drizzled with a glaze. (To prepare the glaze, mix the confectioners' sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake, allowing the glaze to run down the sides.)
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