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Photo: 12 Tomatoes Creative Team

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.

Photo: 12 Tomatoes Creative Team

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.

Photo: 12 Tomatoes Creative Team

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

Photo: 12 Tomatoes Creative Team

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. 

Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team

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

Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team

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

Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team

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. 

Photo: 12 Tomatoes Creative Team
Photo: 12 Tomatoes Creative Team

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!

Yield(s): Serves about 6 to 8

15m prep time

35m cook time

3.7
Rated by 3 reviewers

Allergens: Citrus, Eggs, Wheat, Gluten, Milk

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Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons lemon zest
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1/2 vegetable oil
  • 1 1/2 cups Greek yogurt
  • Powdered sugar, for dusting (optional)
Preparation
  1. Preheat oven 355°F and spray a 9-inch cake pan with baking spray. Line the bottom with parchment paper, set aside.
  2. Whisk flour and baking powder together, set aside.
  3. In another bowl whisk lemon zest, sugar, and eggs, whipping until light and fluffy, about 2 to 3 minutes.
  4. Add in oil.
  5. Gradually add the dry ingredients in 3 additions alternating with the yogurt in 2 additions, beginning and ending with the dry ingredients.
  6. Use a rubber spatula to scrape the bottom and sides of the bowl.
  7. Pour the batter into the prepared pan, tapping the pan to remove the air bubbles.
  8. Bake the cake until it is golden around the edges and a toothpick inserted comes out clean with a few small, but moist crumbs.
  9. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely or serve warm. Garnish with powdered sugar, if desired.

Recipe adapted from Spain On A Fork.