Lemonade biscuit

Name: Lemonade biscuit
Total time: 1 h 15 min
Yield: 1
Cuisine: European
Ingredients: Chicken egg - 180 g; Lemonade - 150 g; Sugar - 90 g; Wheat flour for baking - 130 g; Baking powder - 5 g

Cookinero 5 May 2025

2820

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

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

Step 2

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

Step 3

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

Can I use a different type of soda instead of lemonade in this recipe?

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.

How should I store the lemonade biscuit to keep it fresh?

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.

Can I make this recipe gluten-free?

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.

Why is it important not to open the oven door during baking?

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.

Can I replace eggs in this recipe for a vegan version?

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.

What’s the best way to serve lemonade biscuit?

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.

Can I make mini biscuits instead of one large sponge cake?

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.

How can I tell if the biscuit is fully baked?

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.

Can I freeze lemonade biscuit for later use?

Yes, wrap cooled biscuit tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

What if I don’t have a mixer for beating eggs and sugar?

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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Lemonade biscuit

How to cook Lemonade biscuit

Step 1

Step 2

Step 3

Step 4

Lemonade biscuit - FAQ About Ingredients, Baking Time and Storage

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