Magdalenas (Spanish Lemon Olive-Oil Cakes)

Ingredients

• •2 cups all-purpose flour
• •2 tsp baking powder
• •1/4 tsp salt
• •3 eggs
• •3/4 cup, plus 2 tbsp for topping granulated sugar
• •1/2 cup olive oil
• •1/2 cup whole milk
• •1 tbsp lemon zest
• •1 tsp vanilla extract

Directions

1. 1Whisk flour, baking powder, and salt together in a medium bowl.
2. 2Beat eggs and 3/4 cup sugar until pale and slightly thickened, about 2 minutes.
3. 3Whisk in olive oil, milk, lemon zest, and vanilla extract.
4. 4Fold the dry ingredients into the egg mixture just until no flour streaks remain.
5. 5Divide the batter among twelve lined muffin cups and sprinkle the tops with the remaining sugar.
6. 6Bake at 375°F (190°C) for 18–20 minutes until domed and lightly golden.

💡 Stop mixing as soon as the flour disappears; overmixed batter produces tight cakes instead of the soft open crumb magdalenas need.

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