Source: dLife

Sponge cake made with lemon juice, milk, sugar, and baking powder.

Servings

1 cup white all purpose flour
0.5 tsp salt
1 tsp low sodium baking powder
3 eggs
0.75 cup sugar
1 tbsp fresh lemon juice
6 tbsp whole milk , heated
0.5 tsp lemon zest (optional)

1 Preheat oven to 350 degrees F.
2 Mix together the flour, salt, and baking powder; set aside.
3 In a mixing bowl or food processor, beat the eggs until they are fluffy and lemon colored.
4 Add the sugar, lemon juice, and lemon zest (if using).
5 Add the flour mixture; mix only enough to blend.
6 Add the hot milk and mix until blended.
7 Pour the batter into a 12-section muffin pan treated with non-stick spray. (If lining the muffin pan, use foil liners.)
8 Bake for 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the cakes are golden brown and firm to the touch. Move the cupcakes to a rack to cool.

This recipe also works great as 24 mini-muffins.