Magdalenas are easy to make, sweet, light, and fluffy Spanish cakes. They are not only nice to have with tea or coffee for breakfast or lunch, but also as a sweet treat in parties.
Ingredients
- 250 g (2.1 cups) all-purpose flour
- 8 g (2 tsp) baking powder
- zest of 3 lemons
- 50 ml (0.2 cups) lemon juice
- 75 g (0.3 cups) sour cream
- 200 g (1 cup) granulated sugar
- 3 eggs (room temperature)
- 125 ml (0.6 cup) olive oil
- 1 tsp vanilla
- a pinch of salt
Directions
- Mix in a bowl flour with the baking powder.
- Wash and zest 3 lemons. Put the lemon zest in a big bowl. Add sugar to it and rub sugar with the zest.
- Squeeze the necessary amount of lemon juice and add it to the sour cream. Mix well. The rest of the lemons can be used for something else.
- Break 3 eggs in the bowl with the sugar and lemon zest. Add a teaspoon of vanilla as well and beat the eggs with the sugar till they are light, fluffy and increase in volume. It will take a few minutes.
- Gradually add to the eggs and mix in the olive oil.
- And gradually add and mix in the sour cream/lemon juice.
- Sift and mix in also the flour/baking powder.
- The batter is ready. Cover the bowl and put it in the fridge for an hour or till you are ready to bake.
- Heat the oven to 180° Celsius or 400° Fahrenheit.
- Grease the muffin pans with a bit of oil.
- Remove the batter from the fridge and put in the muffin pans filling about two thirds.
- Increase the oven temperature to 200° Celsius or 430° Fahrenheit and bake magdalenas for about 15 minutes till they are golden brown.
- Remove from the oven, let them cool for a few minutes, remove from the pans and enjoy!
- If you want to give an additional touch of lemon, mix powdered sugar with a bit of lemon juice. Just enough to have powdered sugar in a cream-like consistency and drizzle over the magdalenas.
Notes
- For best results, measure ingredients with a scale. All recipes are made with weighed ingredients using grams. Cup measurements are provided for your convenience.