As a Life Skills Educator, I have a passion for culinary. More recently my passion has flourished into cooking International cuisine. Today's blog post is about Magdalenas, a sweet lemon cake from Spain! Typically, Magdalenas are served for breakfast in Spain. They are so easy to make with ingredients typically on hand.
Yield: 9 cakes
Ingredients:
2 eggs
1/2 cup granulated white sugar (2 TBSP separated)
4 TBSP butter
1/2 c. + 1/3 c. all-purpose floor
1/2 TBSP baking powder
Zest of 1/2 lemon
1/2 tsp pure vanilla extract
1/2 TBSP milk (diary or non-diary will both work)
Directions:
Preheat the oven to 375 degrees.
Prepare a cupcake pan with 9 cupcake liners.
Using a hand mixer or stand mixer beat the egg and sugar until the color changes and the mixture is light.
Melt the butter in the microwave and then allow to cool to room temperature.
Slowly add the melted butter to the egg and sugar and beat for about 30 seconds.
Using a rubber scraper, stir in the lemon zest, vanilla, and milk of your choice.
Sift the flour and baking powder together.
Stir in the dry ingredients to the wet until just incorporated.
Fill the cupcake liners about 1/2 full. (They will double in size)
Sprinkle the tops of the Magdalenas with the reserved sugar.
Bake 18 minutes or until a toothpick is inserted and comes out clean.
Allow to cool in the pan for 5 minutes and enjoy!
Tips and Tricks
Spoon and level the flour! This is imperative or you may end up with over 25% more flour than what is needed!
Use pure vanilla extract for the best taste.
Be sure to be accurate with measurements.
If you do not have a 1/2 TBSP measurement, use 1 tsp + 1/2 tsp!
Let me know if you decide to try these and what you think! I hope everyone has a fabulous Magdalena Monday!
Comments