A classic cake from Spain’s Andalucía of Jaén sounds like it’d be a complex, confusing dessert, but it is the most straightforward delight you’ll ever whip up in your kitchen! A simple recipe is prepped and made as fast as a cake mix but delivers in flavor in the best possible way.

The southern region of Spain was among one of the last regions of the Iberian Peninsula to keep its diverse Muslim, Jewish, and Christian societal fusion. The bright cloudless blue skies were the background to not just amazing works of architecture fusing these three cultural worlds, but it was an agricultural hub. In this region, citrus is king, and it shows in this regional recipe called Spanish Sunday Cake or in Spanish Torta Dominguera. Here a simple cake uses oil and yogurt to moisten the cake and fresh lemon zest to give it that touch of the Andalucían region. This cake is homey and is a nostalgic reminder of childhood for many, as it is a quick cake that would be whipped up in the kitchen.

After whisking the dry ingredients together, the sugar and eggs are whipped in another bowl until light and creamy. 

The oil then gets added and then the dry ingredients are added alternately with the Greek yogurt. Traditionally in Jaén, a specific lemon yogurt is used, but this substitution of Greek yogurt and lemon zest works just as well. 

Once the batter comes together, it gets transferred into the prepared pan and baked in the oven until golden and cooked through. 

You can either serve it warm or cooled. However, this cake is eaten, this Spanish Sunday Cake is a cheery treat! 

It’s a tender but sturdy crumb that’s far from dry. The Greek yogurt and plenty of eggs give this cake a wonderful moistness and wonderfully vibrant yellow color. 

It can be served with a dusting of powdered sugar or a bit of fresh whipped cream or berries. Its simple elegance makes it the perfect cake to have any time of the day!