Spanish Lemon–Olive Oil Cake (Coca de Llanda)

Ingredients

• 1.25 cup granulated sugar (Divided; reserve about 2 tablespoons for sprinkling over the batter)
• 2 finely grated lemon zest (From 2 medium lemons)
• 3 large eggs (At room temperature if possible)
• 1 cup extra-virgin olive oil (Use a flavorful olive oil that you enjoy tasting)
• 1 cup whole milk (Use at room temperature)
• 3.25 cups all-purpose flour (Whisk or sift before measuring)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine salt

Steps

1. 1

   Position a rack in the center of the oven and heat the oven to 350°F (180°C). Lightly oil a 9-by-13-inch baking pan, then line the bottom with parchment, leaving a little overhang for lifting the cake out.

2. 2

   Put the sugar and finely grated lemon zest in a large bowl. Rub them together vigorously with your fingertips until the sugar feels slightly damp and smells strongly of lemon; this releases the zest’s essential oils. Measure out about 2 tablespoons of the lemon sugar and reserve it for the topping.

3. 3

   Add the eggs to the remaining lemon sugar and whisk until smooth and slightly thickened, about 1 minute.

4. 4

   Whisk in the olive oil in a steady stream until the mixture is homogeneous and glossy. Add the milk and whisk just until combined.

5. 5

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.

6. 6

   Add about one-third of the dry ingredients to the egg mixture and whisk gently just until no dry streaks remain. Add half of the remaining milk mixture, followed by another third of the dry ingredients. Repeat with the remaining milk mixture and dry ingredients, mixing only until the batter is smooth. Do not overmix, or the cake may become dense and firm.

7. 7

   Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved lemon sugar evenly over the top so it forms a crisp, sparkly crust as it bakes.

8. 8

   Bake for about 40 to 50 minutes, rotating the pan once if needed, until the cake is golden, the top springs back lightly when pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. 9

   Cool the cake in the pan on a wire rack for at least 20 minutes. Lift it out using the parchment, or cut it directly in the pan, and serve warm or at room temperature.

Notes

The supplied page excerpt did not include the members-only ingredient list or method, so the ingredient quantities and detailed method are reconstructed from the dish description and standard coca de llanda proportions. Wrapped well and stored at room temperature, leftovers should keep for up to two days. Avoid whisking more than necessary to maintain a light crumb.

Nutrition per serving

• dessert
• cake
• baked
• Spanish
• Valencian
• vegetarian