Magdalenas Españolas (Spanish Lemon Cupcakes)

Light, domed Spanish sponge cakes scented with lemon, made with olive oil.

TIME BREAKDOWN
Prep: 1h 10m
Cook: 20 min
Total: 1 hour 30 minutes
Vegetarian
✅
Nuts
❌
Serves
12 people
Difficulty
Easy

Ingredients

  • 3 large eggs
  • 150g caster sugar
  • 125ml mild olive oil or sunflower oil
  • 50ml whole milk
  • Zest of 1 lemon
  • 250g plain flour
  • 2 tsp baking powder
  • A pinch of salt
  • Icing sugar, for dusting

Method

  1. Whisk the eggs and sugar in a large bowl for 3 to 4 minutes until pale and thick. Whisk in the oil, milk and lemon zest.

  2. Sift over the flour, baking powder and salt and fold in until just combined. Cover and chill for 1 hour; this helps the cakes to rise into a dome.

  3. Preheat the oven to 220°C (200°C fan). Line a 12-hole muffin tin with paper cases and fill each two-thirds full.

  4. Bake for 5 minutes, then reduce the oven to 180°C (160°C fan) without opening the door and bake for a further 12 to 15 minutes until golden and risen with a peak.

  5. Cool in the tin for 5 minutes, then transfer to a wire rack. Dust with icing sugar to serve.