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Lemonade biscuit

Author
Cookinero 5 May 2025
3630
Lemonade biscuit

A separate delicious dessert is a lemonade sponge cake in the oven. By adding lemonade to the recipe, the sponge cake turns out tender, aromatic and fluffy. You can use any lemonade: classic, soda, orange or cola. The most important thing is to use only fresh lemonade and open it just before pouring it into the dough. It is important that the soda does not “go flat” ahead of time. This sponge cake can be eaten just like that or used as a base for a cake, spreading it with any cream.

How to cook Lemonade biscuit

Step 1

Lemonade biscuit

Beat eggs and sugar with a mixer for 5 minutes. The mass should triple in size.

Step 2

Lemonade biscuit

Add lemonade and soda to the egg mixture and mix thoroughly with a spatula. Pour in the flour and mix again.

Step 3

Lemonade biscuit

Line a baking pan with parchment paper and pour the dough into it. Place the pan in a preheated oven for 30-35 minutes. Leave the sponge cake in the oven for 20 minutes and do not open the oven door during this time.

Step 4

Remove the sponge cake from the pan and peel off the paper. Cut only after it has cooled completely.

Lemonade biscuit - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute lemonade with other carbonated drinks like Sprite or 7UP for a similar effect. The soda adds lightness to the batter, but avoid dark sodas like cola as they may alter the taste and color.
Store the biscuit in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, substitute regular flour with a gluten-free flour blend (1:1 ratio). Ensure the blend contains xanthan gum or add 1/2 tsp per cup of flour for better texture.
Opening the oven door too soon can cause temperature fluctuations, leading to a collapsed or dense biscuit. The trapped heat ensures even rising and a fluffy texture.
Yes, use 1/4 cup unsweetened applesauce or 1 tbsp flaxseed meal mixed with 3 tbsp water per egg. Note: The texture may be slightly denser.
Serve it plain, dusted with powdered sugar, or with a drizzle of lemon glaze. Pairs well with tea, coffee, or fresh berries for a light dessert.
Absolutely! Pour the batter into a muffin tin (fill halfway) and bake for 15-20 minutes. Adjust time based on size—check with a toothpick for doneness.
Insert a toothpick into the center—it should come out clean. The edges will also pull away slightly from the pan, and the top will spring back when gently pressed.
Yes, wrap cooled biscuit tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Use a whisk and vigorous hand-mixing for 8-10 minutes. The goal is to incorporate air for volume, so patience is key!

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