Spanish Magdalenas with Lemon

Magdalenas are small Spanish lemon cakes, moist, airy and ideal with coffee. The little cakes rise quickly and taste best on the same day.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 3 pc Eggs
• 150 g Sugar
• 200 g Wheat flour
• 1 tsp Baking powder
• 120 ml Sunflower oil
• 1 pc Lemon (zest and juice)
• 1 tbsp Lemon juice
• 1 pinch Salt

Method

1. Preheat the oven to 200 °C top and bottom heat and line a muffin tin with paper cases.
2. Beat the eggs with the sugar using a whisk for a few minutes until fluffy and the mixture turns pale. This is a bit of arm work, but it's worth it.
3. Wash the lemon in hot water, finely grate the zest and stir it into the egg mixture together with the lemon juice and the oil.
4. Mix the flour, baking powder and salt, sift everything over the mixture and fold it in only carefully so the batter stays light and airy.
5. Divide the batter among the cases, filling them about two-thirds full.
6. Bake the magdalenas for about 15 to 18 minutes, until golden brown and a wooden skewer comes out clean.
7. Let them cool briefly in the tin, then remove them completely onto a wire rack. Enjoy!