MAKES 1 ROUND 11-INCH/28-CM CAKE
This is the all-purpose Spanish cake. Moist with a slightly crumbling texture, it is prepared with olive oil instead of butter, and yogurt instead of milk. In fact, most popular written recipes give measurements based on a standard individual yogurt container, as in “1 container of yogurt, 1 yogurt container olive oil, 3 yogurt containers sugar . . .” Instead of dusting with powdered sugar, slather some creamy lemon spread (see page 325) or a favorite fruit preserve on top.
1. Preheat the oven to 350°F/180°C/gas mark 4.
2. In a large bowl, vigorously beat the sugar, yogurt, and eggs with an electric mixer until well combined. Blend the flour and baking powder and gradually add them to the bowl along with the olive oil and lemon zest. Mix until combined but not overly beaten.
3. Grease an 11-inch/28-cm round or springform cake pan or an 8-inch/20-cm square cake pan with butter and dust with flour; shake the pan and discard the flour that does not stick. Pour the batter into the pan.
4. Bake until done but still spongy (a toothpick poked into the center will come out clean), 25 to 30 minutes. Do not open the oven during baking. Remove from the oven, let cool, and remove from the pan. Before serving, dust with powdered sugar.