Magdalenas Lemon Sponge Cakes

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with cooking spray.

2. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

3. In a separate large bowl, beat the eggs and sugar together using an electric mixer or a whisk until the mixture becomes pale and slightly thickened.

4. Gradually pour in the vegetable oil while continuing to beat the egg mixture until smooth and well combined.

5. Add the lemon zest and juice to the egg mixture, stirring gently to incorporate the citrus flavor.

6. Slowly add half of the flour mixture to the wet ingredients, mixing until just combined. Pour in the milk and continue to mix.

7. Add the remaining flour mixture and stir gently until the batter is smooth and free of any lumps.

8. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

9. Bake in the preheated oven for 18-20 minutes or until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean.

10. Remove the Magdalenas Lemon Sponge Cakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

11. Once cooled, dust the cakes with powdered sugar for a decorative touch before serving.