Spain on a Fork > All Recipes > Desserts > My MOTHERS Spanish LEMON CAKE Recipe
All Recipes, Desserts / March 18, 2020

My MOTHERS Spanish LEMON CAKE Recipe

Today I have a very special treat for you, I´m going to share with you My MOTHERS Spanish LEMON CAKE Recipe. I grew up eating this cake all the time, so it has a special place in heart. Made with the most basic ingredients and no special baking equipment required.


This Spanish lemon cake, known here in Spain as Bizcocho de Limón, is one of the most popular cakes in the Iberian peninsula. Seriously folks, this cake is so easy to make, but the flavors will blow you away. 


The best part about my mothers Spanish lemon cake, is that you don´t need any fancy baking equipment. Just a bowl, a whisk and a baking pan. Trust me, I´m not much of a baker, and I nailed this one on my first try.


TIPS & TRICKS to make this Recipe: I used a baking pan that was 9.5¨ x 5¨, but you can use any type of baking pan you want. Just make sure you spray it with nonstick spray before you add the cake batter. In my oven it took 40 minutes to bake this cake, but in mothers oven it takes her 35 minutes. So keep an eye on it, as every oven heats differently.


Key Ingredients & Cookware I used in this Recipe:
9.5¨ x 5¨ BAKING PAN

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Watch the Video Below on How to Make My MOTHERS Spanish LEMON CAKE Recipe

5 from 3 votes
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My MOTHERS Spanish LEMON CAKE Recipe

Course Breakfast, Dessert
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 cage-free organic eggs
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 cup milk
  • 1/3 cup sunflower oil
  • powdered sugar

Instructions

  1. Crack 2 eggs into a large bowl and whisk together, then slowly add in 1 cup of granulated sugar while you continue to whisk, once all the sugar is incorporated whisk for another 30 seconds to ensure everything is well combined

  2. Next add in 1 1/2 cups of all-purpose flour into the bowl, a generous teaspoon of baking powder, a 1/4 teaspoon of sea salt, the zest of 1 large lemon (equals 2 tablespoons of lemon zest), 1 tablespoon of fresh lemon juice, 1/2 cup of milk and 1/3 cup of sunflower oil, mix together until well combined and there are no clumps in the cake batter

  3. Grease a 9.5¨ x 5¨ baking pan with nonstick cooking spray and add the cake batter into the baking pan

  4. Add the baking pan into a preheated oven, bake only option, 350 F - 175 C, after 35 to 40 minutes remove the cake from the oven, pierce the middle with a toothpick, if it comes out cleanly the cakes is done, otherwise add to the oven for another couple minutes, let it rest for 15 minutes in the pan

  5. After 15 minutes remove the cake from the pan (I always like to tap the bottom of the pan so it easily comes out) and transfer to a dish or cutting board, sprinkle with a generous portion of powdered sugar, enjoy!

Recipe Notes

Get the Baking Pan I used to make this Spanish Lemon Cake

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6 Comments

  1. Steve

    5 stars
    Love this recipe. Super easy to make and it turns out great every time. I’ve cooked it in a loaf pan and in a bundt pan and turned out great in both. I used half coconut oil with regular vegetable oil (didn’t have any sunflower oil on hand).

    02 . Aug . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      02 . Aug . 2021
  2. Arjai

    5 stars
    I made this for a co-worker’s retirement party today. She’s moving to Spain, close to where another of my co-workers are from and I wanted to give them something authentic for the occasion. Please give my thanks to your mother and to yourself for this recipe. It was a huge hit and personally, I really loved the texture of the cake. It wasn’t anything like American cake- it was soft and succulent and really good. I made up a glaze of lemon zest, juice, powdered sugar and limoncello- I know that’s not Spanish, but it was super tasty, and brushed it over the still warm cake so it could soak into the cake. My co-workers loved it and so did I! I’ll be making this again and again.

    27 . Mar . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      27 . Mar . 2021
  3. Ben Alexander

    5 stars
    How easy to make and delicious (like you always say). I made a 3 ingredient honey-coconut frosting for this and it disappeared really quick. I also substituted the sunflower oil for coconut oil because it’s what I had on hand and that worked really well. Thanks for the recipe!

    19 . Feb . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      21 . Feb . 2021

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