Lemon Biscuit Cake
Description
The pastry is simple and quick to prepare. The lemon sponge cake turns out soft, fluffy, and slightly tangy. It's perfect for gatherings with friends, unexpected guests, or a Sunday family tea time. No complicated steps, much time, or rare ingredients are required. You can use any nuts you like; if you don't have any at home, decorate the cake with grated chocolate, coconut flakes, whipped cream, or get creative with whatever your imagination suggests. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Wash one lemon thoroughly and scald it with boiling water. Cut it into small cubes. You can chop it in a blender, but be careful not to overdo it.
- 2
Step 2
2. Break the eggs into a large bowl (preferably clay or glass), add sugar, and beat everything with a mixer at high speed until a smooth, fluffy mixture forms.
- 3
Step 3
3. Now add all the flour at once and quickly incorporate it into the egg mixture with light circular motions.
- 4
Step 4
4. Add the chopped lemon to the dough, mix well. The dough should be liquid, airy, and bubbly.
- 5
Step 5
5. Immediately pour the batter into the prepared pan. You can line the pan beforehand with parchment paper or foil.
- 6
Step 6
6. Bake in a preheated oven at 180–190 degrees Celsius for at least 30 minutes (depending on your oven's characteristics). Do not open the oven during this time!
- 7
Step 7
7. Leave the finished biscuit cake in the mold for 10-15 minutes, then remove it and let it cool completely.
- 8
Step 8
8. Now beat the powdered sugar with the freshly squeezed juice of one lemon. Pour this mixture over the surface of the cooled sponge cake and sprinkle with chopped nuts. The lemon sponge cake is ready!