Spanish Sunday Cake (Torta Dominguera)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons lemon zest
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup vegetable oil
• 1 1/2 cups Greek yogurt
• Powdered sugar, for dusting (optional)

Preparation

1. Preheat oven 355°F and spray a 9-inch cake pan with baking spray. Line the bottom with parchment paper, set aside.
2. Whisk flour and baking powder together, set aside.
3. In another bowl whisk lemon zest, sugar, and eggs, whipping until light and fluffy, about 2 to 3 minutes.
4. Add in oil.
5. Gradually add the dry ingredients in 3 additions alternating with the yogurt in 2 additions, beginning and ending with the dry ingredients.
6. Use a rubber spatula to scrape the bottom and sides of the bowl.
7. Pour the batter into the prepared pan, tapping the pan to remove the air bubbles.
8. Bake the cake until it is golden around the edges and a toothpick inserted comes out clean with a few small, but moist crumbs, about 35 to 40 minutes.
9. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely or serve warm. Garnish with powdered sugar, if desired.