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Sponge Cake Cupcakes
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 90.8
Total Carbs 17.6 g
Dietary Fiber 0.3 g
Sugars 9.4 g
Total Fat 1.6 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 71.6 mg
Protein 2.9 g
Sodium 119.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  white all purpose flour
0 1/2 tsp  salt
1 tsp  low sodium baking powder
3 each  eggs
0 3/4 cup  sugar
1 tbsp  fresh lemon juice
6 tbsp  whole milk
0 1/2 tsp  lemon zest
  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.

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