Spanish Lemon Cake Recipes

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SPANISH LEMON CAKE



Spanish Lemon Cake image

This was given to me by a very dear friend who makes these wonderful pastries and cakes. She got this one out of a Spanish Cookbook -- that's why I've named it Spanish Lemon Cake.

Provided by Susie T

Categories     Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 eggs
1 cup milk
1 cup canola oil
1 cup sugar
2 cups self-raising flour
1 lemon, rind of

Steps:

  • Combine sugar and eggs.
  • Add lemon rind, then oil.
  • Fold in the flour alternatively with the milk.
  • Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.)
  • Check after 40 minutes and see if it needs longer.

Nutrition Facts : Calories 485.7, Fat 29.9, SaturatedFat 3.1, Cholesterol 50.8, Sodium 429.8, Carbohydrate 49.7, Fiber 0.8, Sugar 25.1, Protein 5.7

MAGDALENAS - SPANISH CAKES



Magdalenas - Spanish Cakes image

Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón. They are also good with hot chocolate.

Provided by momaphet

Categories     Quick Breads

Time 27m

Yield 18 cakes, 9 serving(s)

Number Of Ingredients 8

4 eggs
1 cup granulated sugar
4 ounces unsalted butter
1 2/3 cups unbleached white flour
1 tablespoon baking powder
1 lemon, Zest of
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.
  • Beat the eggs with 3/4 cup sugar until the mixture is light.
  • In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest, vanilla, and milk.
  • Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.
  • While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.
  • Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
  • Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

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