A soft, citrusy Spanish Sponge Cake (Coca de Llanda) made with olive oil, milk, sugar, and lemon zest — fluffy, golden, and made for coffee moments.
The first time I had Coca de Llanda, I was sitting at a tiny café in Valencia — you know the kind, where every chair wobbles a little, but nobody cares because the coffee is that good. It was late morning, warm, and I was nursing my second cortado when the waiter dropped off a plate with something golden and simple-looking. A slice of cake, dusted with sugar. I almost didn’t touch it.
But then I did. And honestly? Everything else around me disappeared for a second. The outside had that slight crunch from caramelized sugar, and inside it was soft and fragrant — a mix of lemon, olive oil, and comfort. It wasn’t fancy. It was just… perfect.
When I asked what it was, the waiter smiled like it was a secret only grandmothers shared. “Coca de Llanda,” he said. “Every abuela has her version.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So naturally, I came home obsessed. And I mean obsessed. I tried recreating it so many times I could’ve opened a bakery for “failed sponge cakes.” The first batch was dry enough to double as a doorstop. Another one came out greasy — like the cake was sweating. But then, finally, after a few adjustments and probably too many taste tests, I nailed it.
Now, every time I bake it, my kitchen smells like citrus and childhood summers. It’s simple, humble, and somehow — in that very unassuming way — it’s one of the best cakes you’ll ever make.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Spanish Sponge Cake (Coca de Llanda) Recipe?
This cake is the definition of “effortless charm.” There’s no frosting, no layers, no drama — just a gorgeous golden sponge that smells like sunshine and feels like home.
It’s soft on the inside, slightly crisp on top (thanks to the sugar sprinkle), and has this subtle olive oil richness that makes every bite feel luxurious but not heavy. The lemon zest keeps things bright, but not in a “whoa, that’s lemon!” kind of way — it’s just happy.
I make it on Sundays when I want something that feels special but doesn’t demand an entire afternoon. And I’ll be honest: I’ve eaten it for breakfast more times than I can count. A slice, a cup of coffee, and I’m good. Well, until I go back for another slice.
Ingredient Notes:
There’s nothing fancy hiding here. Just a few simple ingredients that come together beautifully — like an old song you’ve heard a thousand times but still love.
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Eggs: These are what make the cake so fluffy. Beat them until they’re pale and foamy. It’s worth the arm workout, I promise.
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Sugar: Don’t skimp on it — that sugar sprinkled on top creates the prettiest, crispiest crust.
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Citrus Zest: Lemon is classic, orange is cozier. I sometimes mix both when I can’t decide.
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Olive Oil: The secret weapon. It keeps the cake moist for days and adds a subtle nutty flavor. Go with a mild one — this isn’t the time for that bold, peppery kind.
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Milk: Adds softness and helps everything blend together.
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Flour & Baking Powder: Give structure, but don’t overmix or you’ll lose that dreamy texture.
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Vanilla Extract: Not traditional, but I add it because, well, vanilla just makes everything better.
Pro tip? Let your ingredients come to room temperature. I forget sometimes and end up microwaving the milk like a maniac — it still turns out fine, but room temp is ideal.
How To Make Spanish Sponge Cake (Coca de Llanda)?
This is one of those recipes that sounds simple — and it is — but it rewards a little patience. You’ll see what I mean.
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, then grease it lightly. There’s nothing worse than a cake that sticks when you’re this close to perfection.
Step 2: Whip Those Eggs
In a large bowl, beat the eggs, sugar, citrus zest, and salt until the mixture is pale and fluffy — about 5 minutes. You want it to look airy, almost like mousse. (And yes, you’ll want to dip a spoon in it. Go ahead.)
Step 3: Mix in the Olive Oil and Milk
Pour in the olive oil slowly, mixing on low speed, then add the milk and vanilla. The batter will look silky and smell amazing — like breakfast in a Spanish kitchen.
Step 4: Add the Dry Ingredients
Add the flour and baking powder, then mix until just combined. If there’s a little flour clinging to the side of the bowl, use a spatula to get it in there.
Step 5: Pour and Sprinkle
Pour the batter into the pan and smooth the top. Sprinkle a couple tablespoons of sugar over the surface. It feels extra, but trust me — that’s the best part later.
Step 6: Bake Until Golden
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Pop it in the oven for 30 minutes, or until a toothpick comes out clean. The top should be golden brown with that crackly sugar crust. You’ll know it’s done when your kitchen smells like pure happiness.
Step 7: Cool (if you can wait)
Let it cool completely in the pan — about an hour. I never make it that long. I always sneak a warm corner piece because I’m weak, okay?
Storage Options:
This cake stays fresh at room temperature for up to three days, but here’s the thing — it actually gets better the next day. The flavors mellow out and the texture turns even softer.
If you somehow have leftovers (which I doubt), you can freeze slices individually. Just wrap them in plastic wrap and pop them in a bag. When you need a quick treat, microwave one for 10 seconds. Instant mood lift.
Variations and Substitutions:
The best part of Coca de Llanda is how flexible it is — it’s like that one friend who goes with every outfit.
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Try a citrus mix: Lemon for brightness, orange for sweetness, or both for balance.
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Swap the oil: Sunflower or canola works fine if olive oil isn’t your thing.
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Go dairy-free: Almond or oat milk both work beautifully.
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Add-ins: Chocolate chips, almonds, or even raisins — go wild.
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Old-school Spanish flair: Add a pinch of anise or cinnamon if you want that “grandma in Valencia” vibe.
What to Serve with Spanish Sponge Cake (Coca de Llanda)?
You can serve it just about any way you want — that’s the charm of it.
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With coffee: The classic. A mid-morning slice with espresso? Perfection.
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With tea: If you’re going for cozy.
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With fruit or cream: Fresh berries, whipped cream, or a drizzle of honey are lovely touches.
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With ice cream: Vanilla, lemon, or even pistachio if you’re feeling fancy.
Sometimes I eat it plain, standing by the counter, because honestly — it doesn’t need anything.
Frequently Asked Questions:
Can I make it ahead of time?
Totally. It’s even better the next day — no exaggeration.
What’s the best olive oil for this?
Go for something mild and fruity. Strong ones can overpower the flavor.
Can I make it gluten-free?
Yep! Use a 1:1 gluten-free flour blend. The texture changes a little but it’s still delicious.
Sometimes I think Coca de Llanda is my comfort cake — not too sweet, not too fancy, just right. It’s the kind of recipe you make once and then keep making for years, tweaking it here and there but never really changing what makes it good.
So go ahead, make yourself a slice of Spain. Even if your kitchen’s a mess and your coffee’s gone cold, one bite of this cake will make everything feel a little warmer.
And hey, if you sneak the first piece before it cools — I won’t tell.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Spanish Sponge Cake (Coca de Llanda)
Ingredients
- Nonstick cooking spray
- 1 ¼ cups 250g plus 2 tablespoons granulated sugar divided
- 3 large eggs at room temperature
- 1 ½ teaspoons finely grated lemon or orange zest
- ¾ teaspoon kosher salt
- 1 ¼ cups extra-virgin olive oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 ⅓ cups 400g all-purpose flour
- 4 teaspoons baking powder
Instructions
Prepare the baking pan.
- Preheat the oven to 350°F (175°C). Line the bottom of a 9x13-inch baking pan with parchment paper. Grease both the parchment and the sides of the pan with nonstick cooking spray to ensure the cake releases easily once baked.
Whip the eggs and sugar.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and large bowl), combine 1 ¼ cups sugar, the eggs, citrus zest, and salt. Beat on medium-high speed until the mixture becomes pale, thick, and doubled in volume, about 5 minutes. This step is essential for achieving the light texture characteristic of this Spanish Sponge Cake.
Incorporate the wet ingredients.
- With the mixer running on low speed, slowly pour in the olive oil and continue mixing until fully combined. Add the milk and vanilla extract, then mix briefly until incorporated. The batter should appear smooth and slightly glossy.
Add the dry ingredients.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet ingredients while mixing on low speed. Stop once all the flour is incorporated, taking care not to overmix. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure all ingredients are evenly blended.
Pour and top with sugar.
- Transfer the batter into the prepared baking pan, smoothing the surface with a spatula. Evenly sprinkle the remaining 2 tablespoons of sugar over the top. This will create the traditional thin, caramelized crust during baking.
Bake the cake.
- Place the pan on the center rack of the preheated oven and bake for approximately 30 minutes, or until the edges are golden brown, the top has formed a light crust, and a toothpick inserted into the center emerges clean.
Cool and serve.
- Allow the cake to cool completely in the pan for about 1 hour before slicing. Once cooled, cut into squares or rectangles and serve. The cake’s delicate crumb and subtle citrus aroma make it ideal for breakfast, afternoon tea, or dessert.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
