Instructions

1. Preheat the oven to 375°F (190°C). Grease and flour a muffin tin or line it with paper liners for easy removal.
2. In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture is light, fluffy, and pale in color, about 5 minutes.
3. Gently stir in the melted butter and lemon zest, mixing until the ingredients are well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
5. Gradually add the dry ingredients into the egg mixture, stirring gently until just combined. Be careful not to overmix; the batter should remain light and airy.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for optimal rising during baking.
7. Bake in the preheated oven for 15-20 minutes, or until the tops of the magdalenas are golden and a toothpick inserted into the center comes out clean.
8. Allow the magdalenas to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. For an extra touch of sweetness, dust the tops with powdered sugar before serving.