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Spanish Lemon–Olive Oil Cake (Coca de Llanda)

Spanish Lemon–Olive Oil Cake (Coca de Llanda)

By Rose HattabaughMarch 27, 2025

  • Makes
    9-12 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active, plus cooling
  • Rating

Tender and light with a crunchy sugar top, this olive oil cake, called coca de llanda, is from Valencia, Spain. To coax as much citrus flavor as possible from the lemon zest, we rub it into the sugar. This draws out the zest’s essential oils. We reserve a couple tablespoons of lemon sugar for sprinkling over the batter, which adds an extra punch of flavor and bakes into a crisp, sparkly crust. The flavor of the olive oil comes through, so be sure to use an extra-virgin variety with a flavor you enjoy. Wrapped well and stored at room temperature, leftovers will keep for up to two days.

Tip

Don’t whisk the batter more than necessary, otherwise the cake will wind up dense and firm. Alternating the additions of dry ingredients and milk, along with gentle whisking, prevents gluten development and keeps the crumb light.

Ingredients
  • 195

    grams (1½ cups) all-purpose flour

  • ½

    teaspoon baking powder

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon table salt

  • 134

    grams (½ cup plus 2 tablespoons) white sugar

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice, divided

  • 2

    large eggs, room temperature

  • ½

    cup extra-virgin olive oil

  • 1

    teaspoon vanilla extract

  • ½

    cup whole milk, room temperature

Step 1

Heat the oven to 375°F with a rack in the middle position. Mist an 8-inch square metal baking pan or glass baking dish with cooking spray, then line it with a 7-by-16-inch sheet of kitchen parchment so the ends overhang. Mist with cooking spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until fragrant and the sugar is evenly moistened. Measure out 2 tablespoons sugar; set aside.

Step 3

Whisk the eggs into the remaining lemon sugar until lightened in color, about 1 minute. Whisk in the oil, lemon juice and vanilla. Gently whisk in one-third of the flour mixture until only a few streaks remain. Gently whisk in half the milk, followed by half of the remaining flour. Whisk in the remaining milk and, finally, the remaining flour mixture.

Step 4

Pour the batter into the prepared pan and spread in an even layer, then sprinkle evenly with the reserved lemon sugar. Bake until light golden brown and a toothpick inserted at the center comes out clean, 25 to 30 minutes. Cool in the pan on a wire rack for 30 minutes. Using the parchment overhang as handles, lift the cake out of the pan and place it directly on the rack. Cool completely, about 1 hour. Peel off and discard the parchment before slicing.

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