This traditional Spanish Sunday cake is a simple yet comforting dessert often baked for family gatherings. It has a soft, tender crumb and a delicate sweetness that pairs beautifully with coffee or tea. Made with everyday ingredients like eggs, yogurt, sugar, and flour, it’s the kind of homemade cake that fills the kitchen with a warm aroma and nostalgic feeling.
Why You’ll Love This Recipe
This cake is loved for its simplicity and classic flavor. It uses basic pantry ingredients and requires minimal preparation, making it perfect for beginner bakers and busy home cooks.
The texture is light, fluffy, and moist thanks to the yogurt in the batter. The flavor is gently sweet with a subtle citrus note, which gives it a refreshing taste without being overly rich.
It’s also a very versatile cake. It can be enjoyed plain, dusted with powdered sugar, or served with fruit, honey, or whipped cream. Whether for breakfast, an afternoon snack, or dessert, it fits beautifully into any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
3 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons granulated sugar for topping
1 tablespoon lemon zest for topping
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly thickened.
Add the Greek yogurt, vegetable oil, vanilla extract, and lemon zest. Mix well until fully combined and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix the batter.
Stir in the milk to loosen the batter slightly and create a smooth consistency.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small bowl, mix the remaining granulated sugar with the extra lemon zest. Sprinkle this mixture evenly over the top of the batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Servings: 8 slices
Preparation time: 10 minutes
Cooking time: 35–40 minutes
Total time: about 50 minutes
Variations
Orange zest version
Replace the lemon zest with orange zest for a warmer citrus flavor.
Almond version
Add 1/2 teaspoon almond extract to the batter and sprinkle sliced almonds on top before baking.
Cinnamon sugar topping
Mix 2 tablespoons sugar with 1/2 teaspoon ground cinnamon and sprinkle over the batter before baking.
Berry addition
Fold 3/4 cup fresh blueberries or raspberries gently into the batter before pouring it into the pan.
Olive oil version
Replace the vegetable oil with light olive oil for a more Mediterranean flavor profile.
Storage/Reheating
Room temperature
Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerator
If you prefer, refrigerate it in a sealed container for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezing
Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Warm individual slices in the microwave for about 10–15 seconds to refresh the softness.
FAQs
What is Torta Dominguera?
Torta Dominguera translates to “Sunday cake.” It’s a simple homemade cake traditionally enjoyed with family on weekends.
Can I use olive oil instead of vegetable oil?
Yes. Olive oil can be used and will give the cake a slightly richer Mediterranean flavor.
Can coconut oil be used in this recipe?
Yes, melted coconut oil can replace vegetable oil. It may add a subtle coconut flavor to the cake.
Is full-fat Greek yogurt required?
Full-fat yogurt gives the best moisture and texture, but low-fat Greek yogurt can also work.
Can I make this cake without yogurt?
Yogurt is important for the cake’s moist texture, but sour cream can be used as a substitute.
Can I add fruit to the batter?
Yes. Blueberries, raspberries, or diced apples work very well in this cake.
Why is my cake dense?
Overmixing the batter or adding too much flour can make the cake dense. Mix gently and measure carefully.
Can I bake this in a loaf pan?
Yes. A loaf pan works well, though the baking time may increase to about 45–50 minutes.
How do I know when the cake is done?
Insert a toothpick in the center. If it comes out clean or with a few dry crumbs, the cake is ready.
Can I serve this cake for breakfast?
Yes. This cake is lightly sweet and pairs perfectly with coffee or tea, making it a great breakfast treat.
Conclusion
Spanish Sunday Cake (Torta Dominguera) is the kind of comforting homemade dessert that never goes out of style. With its soft crumb, gentle sweetness, and fresh citrus aroma, it’s perfect for sharing with family and friends. Simple ingredients and easy preparation make it a reliable recipe you can return to again and again whenever you want a warm, nostalgic homemade cake.
Spanish Sunday Cake, known as Torta Dominguera, is a light and tender homemade cake made with yogurt, eggs, and citrus zest. It has a soft crumb, gentle sweetness, and a fragrant lemon sugar topping, making it perfect to enjoy with coffee or tea.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
3 large eggs
1 cup plain Greek yogurt
1/2 cup vegetable oil
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons granulated sugar (for topping)
1 tablespoon lemon zest (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
Add the Greek yogurt, vegetable oil, vanilla extract, and lemon zest. Mix until smooth and well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Stir in the milk to loosen the batter slightly and create a smooth consistency.
Pour the batter into the prepared cake pan and smooth the top.
Mix the remaining sugar with lemon zest and sprinkle evenly over the batter.
Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the batter to keep the cake light and fluffy.
Greek yogurt helps create a moist and tender crumb.
You can replace lemon zest with orange zest for a different citrus flavor.
Light olive oil can be used instead of vegetable oil for a Mediterranean touch.
Dust with powdered sugar before serving for extra sweetness and presentation.
