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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Sponge Cake Cupcakes

Source: dLife

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

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 1.6 Fat, 0.0 Fruits, 0.2 Meat, 0.0 Milk, 0.4 Other Carbs, 0.5 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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Servings

Ingredients

1.0
1 cup white all purpose flour 0.5
0 1/2 tsp salt 1.0
1 tsp low sodium baking powder 3.0
3 each eggs 0.75
0 3/4 cup sugar 1.0
1 tbsp fresh lemon juice 6.0
6 tbsp whole milk 0.5
0 1/2 tsp lemon zest

Directions

Preheat oven to 350 degrees F.
Mix together the flour, salt, and baking powder; set aside.
In a mixing bowl or food processor, beat the eggs until they are fluffy and lemon colored.
Add the sugar, lemon juice, and lemon zest (if using).
Add the flour mixture; mix only enough to blend.
Add the hot milk and mix until blended.
Pour the batter into a 12-section muffin pan treated with non-stick spray. (If lining the muffin pan, use foil liners.)
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.