This Spanish Sunday Cake is a fluffy, sweet treat that will brighten your weekend! Made with simple ingredients like eggs, sugar, and a hint of lemon, it’s sure to please.
It’s perfect for sharing with family, and you might find yourself sneaking a slice for breakfast too. Who says cake is just for dessert? 😄
I’ve found that this cake pairs wonderfully with a cup of coffee. Plus, it’s super easy to make, so you can whip it up in no time to impress your friends! Enjoy every bite!
Key Ingredients & Substitutions
All-purpose flour: The backbone of this cake, providing structure. If you need a gluten-free option, consider using a 1:1 gluten-free flour mix. Just make sure it includes xanthan gum for the right texture.
Granulated sugar: This is the main sweetener here. Brown sugar can be used instead; it adds a slight molasses flavor which might be a nice twist on the original cake.
Unsalted butter: Softer butter mixes easily into the batter for a fluffy texture. If you’re dairy-free, coconut oil or vegan butter can work as a substitute.
Milk: Whole milk provides moisture and richness, but you can use almond milk, oat milk, or any other non-dairy alternative if needed. Just choose unsweetened versions for the best flavor balance.
Eggs: They help the cake rise and stay moist. For a vegan option, you could use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), but it may change the texture slightly.
How Do I Ensure My Cake Rises Perfectly?
Achieving the right rise in your cake hinges on a few key steps that shouldn’t be overlooked.
- Make sure your baking powder is fresh! It should bubble when added to liquid. If it doesn’t, it’s time to replace it.
- Cream the butter and sugar well. Aim for a fluffy texture which incorporates air for rising.
- When adding the eggs, mix well after each addition so they combine thoroughly. This aids the cake’s structure.
- Alternate adding the flour mix and milk to keep the batter smooth and not over-mixed. Over-mixing can lead to a dense cake!
After baking, let it cool before serving. Cooling on a wire rack prevents sogginess and allows for even texture.
How to Make Spanish Sunday Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
For the Finishing Touches:
- Powdered sugar for dusting
- Fresh strawberries for garnish (optional)
How Much Time Will You Need?
This Spanish Sunday Cake will take about 15 minutes to prepare and 30-35 minutes to bake. Afterward, allow for 10 minutes to cool in the pan, and then let it cool completely on a wire rack. In total, you’ll be looking at about 1 hour for everything from start to finish before you can enjoy your delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). While that’s warming up, take a 9-inch round cake pan and grease it well. Then, sprinkle in some flour, shaking the pan to coat the bottom and sides. This will help your cake come out easily after baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, place the softened butter and granulated sugar. Using a mixer, beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s important to get it nice and airy for a great texture!
3. Add Eggs and Flavor:
Now, add in the eggs one at a time. Make sure to mix well after each addition. Once all the eggs are in, stir in the vanilla extract and lemon zest if you’re using it. This will give your cake a lovely flavor!
4. Combine Dry Ingredients:
In another bowl, mix the all-purpose flour with the baking powder. Then, gradually add this mixture to the butter mixture, alternating it with the milk. Start and end with the flour mixture. Gently mix everything together until just combined and smooth—don’t overmix!
5. Bake the Cake:
Pour the batter into your prepared cake pan. Smooth the top with a spatula so it’s even. Place it in the oven and bake for about 30-35 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, the cake is ready!
6. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully turn it out onto a wire rack to cool completely. When it’s cool, dust the top with powdered sugar before serving. If you like, add some fresh strawberries as a pretty garnish!
Enjoy your delicious Spanish Sunday Cake! It’s perfect for sharing with friends or family.
Can I Substitute Almond Flour for All-Purpose Flour?
Yes, you can substitute almond flour, but keep in mind that it may alter the cake’s texture and flavor. Use 1:1 substitution, but reduce the amount of liquid slightly (by about 1-2 tablespoons) since almond flour is more absorbent. Your cake may also be denser.
How Can I Make This Cake Dairy-Free?
To make this cake dairy-free, substitute the unsalted butter with a dairy-free butter or coconut oil, and replace the milk with any plant-based milk like almond or oat milk. This will keep the cake moist and delicious!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake up to 2 days in advance. Just allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. For longer storage, you can freeze it by wrapping it in plastic wrap and aluminum foil for up to 3 months.
What Can I Use Instead of Fresh Strawberries for Garnish?
If strawberries aren’t available, you can use other berries such as blueberries or raspberries, or even sliced peaches or kiwi for a vibrant touch. Alternatively, serve it dusted with more powdered sugar or topped with whipped cream for extra indulgence!
