How to make
Sift the flour with the baking powder into a bowl.
In another bowl, continuously beat the eggs with the sugar in a water bath until they become a thick, creamy-white and fluffy mixture. Add the oil, lemon juice and cream in a thin stream and continue beating (no need for a water bath here).
Grate the lemon peel, pour the flour in parts and if desired, you can sift it a second time directly into the mixture. Stir with a wooden spoon and with smooth movements.
You should get a fluffy mixture similar to thicker honey.
Distribute it in muffin tins covered with paper muffin cups or silicone ones.
Fill 3/4 of the volume of the molds.
Leave them for 10 minutes, during which time turn on the oven to heat up to 230°C without a fan. Sprinkle the muffins with white granulated sugar.
Put the magdalenas in to bake and reduce the degrees to 200-210°C.
Bake for 13-15 minutes or until puffed and golden.
Once done, remove the muffins from the molds and let them cool on a wire rack.
The magdalenas with cream are ready.