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


  • 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


  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