Moroccan Lemon Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 283.6
  • Total Fat: 11.1 g
  • Cholesterol: 62.2 mg
  • Sodium: 287.7 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.6 g

View full nutritional breakdown of Moroccan Lemon Cake calories by ingredient
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Number of Servings: 12


    4 eggs
    1.5 cups sugar
    .5 cups canola oil
    2 cups flour
    4 tsp baking powder
    .5 tsp salt
    .5 cups milk, 1%
    2 tbsp lemon juice
    zest from 1-2 lemons


Preheat oven to 350F. Grease and flour small bundt pan or tube pan. Zest and juice lemon. Mix eggs, sugar with electric mixer until thick. Gradually beat in oil. Stir in flour, baking powder and salt and then the milk. Beat until smooth and then mix in lemon juice and zest from 1-2 lemons and vanilla. Pour into prepared pan and bake for 40 minutes or until cake tests done. Allow to cool 7-10 minutes and then loosen and turn out onto rack to finish cooling. Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user LEMANA.

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