Active Time

　　20 minutes

　　Total Time

　　55 minutes

　　Meskouta is a wonderfully moist yogurt cake that is so easy to prepare—I enjoy watching my daughter devour it after a busy day at school. Feel free to add lime zest instead of lemon if you wish. Use a 10" Bundt pan for this meskouta recipe.

　　Check out our recipe collections for more easy cakes and more Bundt cakes.

　　

Ingredients

Serves 8–10

　　4 large eggs, separated

　　¼ cup (120 g) plain yogurt

　　11 Tbsp. (110 g) vegetable oil (I use groundnut/peanut oil)

　　1 cup plus 1 heaping Tbsp. (220 g) granulated sugar

　　Needles from 2 sprigs of fresh rosemary, finely chopped

　　Finely grated zest of 2 unwaxed lemons

　　2 tsp. vanilla extract

　　2½ cups (330 g) all-purpose flour

　　4 tsp. baking powder

　　½ tsp. sea salt

　　Confectioners’ sugar, to serve

　　

Step 1

Preheat the oven to 350°F. Prepare a bundt pan or ring mold, greased with unsalted butter, and floured.

　　

Step 2

Beat the egg whites in a large bowl until stiff.

　　

Step 3

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.

　　

Step 4

Fold in the egg whites carefully and incorporate evenly.

　　

Step 5

Pour the batter into the prepared bundt pan and bake in the preheated oven for 35 minutes.

　　

Step 6

Remove from the oven and allow the cake to cool in the pan before inverting onto a wire cooling rack. Let cool completely.

　　

Step 7

When completely cool, sift the confectioners’ sugar on top and serve.

　　From Lemons and Limes by Ursula Ferrigno; Ryland Peters & Small. Buy the full book from Simon & Schuster or Amazon.