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.
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Recipe information
Total Time
55 minutes
Yield
Serves 8–10
Ingredients
Preparation
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.
Recipe notes
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