Biscuit with lemon juice. Great Lemon Biscuit

15.03.2020 Vegetable dishes

A tender, melt-in-your-mouth slice of lemon biscuit is a wonderful idea for tea. Light sourness, thin lemon flavor distinguish this pastry from the usual biscuit cake.

The baked cooled biscuit can be cut into strips and offered with milk drinks, coffee, green or black tea. And you can make a light and wonderfully tasty cake based on lemon cake.

Lemon Biscuit - General Cooking Principles

To prepare a classic biscuit, you need to thoroughly beat the eggs with sugar into an elastic stretching mass, and then mix in the flour. It doesn't get easier. If we are talking about a lemon biscuit, then lemon juice and zest are added to the biscuit dough to flavor and enhance the taste.

To get rid of the harmful film that covers the fruit during transportation, it is important to properly process the lemon. Pour boiling water over it, rub it with a brush or the hard side of a sponge, wipe it dry. It is fashionable to remove the zest with a regular grater or a special device. Then cut the fruit in half and squeeze out the juice.

A biscuit is baked in a mold, preheating the oven to 180-200 ° C. Depending on the thickness of the dough in the form, it will take from 40 to 50 minutes to bake. Readiness is checked by piercing the biscuit with a thin wooden skewer or a simple match. A dry tree is a sign of readiness.

You can bake a biscuit in a slow cooker or a bread machine. But for a bread machine, despite the kneading programs, you need to beat the eggs and knead the dough manually.

Lemon biscuit with impregnation

A pleasant sweet and sour crust and delicate syrup make this lemon sponge cake delicious. Thanks to the lemon impregnation, the pastries are tender and very tasty.

Ingredients:

Four large eggs;

One hundred grams of flour;

One hundred grams of starch;

One hundred and fifty grams of sugar per dough;

Eighty grams of sweet butter;

A tablespoon of baking powder;

Juice of one lemon (about fifty milliliters);

Fifty grams of sugar for impregnation.

Cooking method:

Steam the lemon for five minutes with boiling water to remove the characteristic bitterness. Wipe and remove the zest.

Melt the butter in a water bath or in the microwave.

Prepare the mold by greasing it with a piece of butter and dusting with flour.

Turn on the oven at 180°C.

Beat eggs into a bowl, add sugar, stir.

Beat with a mixer so that the mass becomes light and “grows”, becomes voluminous.

Combine starch with flour, baking powder, be sure to sift.

Gradually add the flour mixture to the egg foam, mix with a spatula. Movement should be directed from the bottom up.

Add the zest to the biscuit dough, mix.

Gently pour in the melted cooled butter from the edge, mix it into the dough. It should turn out viscous, elastic.

Pour the biscuit dough into the mold, put in the oven.

After 35 minutes, check the lemon biscuit for readiness. As a rule, by this time the cake is already ready: the middle is baked, and the top is browned.

Turn off the oven, let the pastry stand without opening the door for five to seven minutes.

Squeeze out the juice from the lemon. You should get about fifty milliliters.

Pour the juice into a saucepan, add an equal amount of sugar by weight.

Heat over low heat, stirring occasionally, otherwise it will burn.

The syrup is ready when all the sugar grains have dissolved.

Remove the biscuit and, without removing it from the mold, pierce it often with a wooden skewer. This is necessary so that the lemon syrup soaks the cake better.

Spoon hot syrup over cake, trying to soak evenly.

Leave the biscuit in the form until completely cooled.

Syrup filling, solidifying, will cover the biscuit with a very tasty sweet and sour crust.

Classic lemon biscuit

A simple biscuit that can be quickly baked for morning tea on a day off. A simple recipe that is great for a first acquaintance with biscuit dough.

Ingredients:

Four eggs;

180 grams of sugar;

180 grams of flour;

Large lemon;

A pinch of salt;

A teaspoon of soda;

Four tablespoons of vegetable oil.

Cooking method:

Turn on the oven at 180°C.

Cut the washed dried lemon into pieces along with the zest, remove the seeds.

Grind to a state of gruel in a meat grinder or blender.

Separate the yolks, mix with half the sugar and beat with a mixer. The mass should become white.

Add lemon gruel, salt, soda and vegetable oil to the beaten yolks.

Mix everything with a spoon. The mass will begin to foam, this is normal.

Sift flour.

In three steps, pour the flour into the yolk base, mix by hand.

Beat the whites with the rest of the sugar so that the mass becomes tight and keeps its shape well.

Enter the proteins into the dough, mix gently.

Cover the form with baking paper, grease the bottom with butter.

Pour the dough, spread over the entire volume of the form.

Wrap the form in foil, bake for 35 minutes, then reduce the heat to 150 ° C and cook the biscuit for about ten minutes.

Open the door and let the cake cool completely. Only then remove the foil and transfer the cake to a dish.

Lemon sponge cake in a slow cooker

Biscuits in a slow cooker are baked very simply. They do not burn, they turn out soft, lush, keep their shape well.

Ingredients:

Four large eggs;

Two hundred grams of sugar;

Two hundred grams of flour;

Two tablespoons of lemon juice;

a tablespoon of lemon zest;

A teaspoon of baking powder;

A little butter for greasing the mold.

Cooking method:

Peel the zest from the prepared dried lemon.

Squeeze out the juice, discarding the pits.

In a deep bowl, mix eggs with sugar, beat with a mixer for about ten minutes. The mass should turn out thick and not fall out of the inverted container.

Add lemon ingredients to the egg base, mix.

Sift flour with baking powder.

In three or four doses, pour the sifted flour into the beaten eggs, kneading the biscuit dough. Be careful not to collapse the airy foam in the beaten eggs.

Lubricate the multicooker bowl with oil, pour the biscuit mass.

Close the lid, turn on the appliance to the baking mode. If it is not available, the soup mode will do.

After turning off the program, let the lemon biscuit stand without opening the lid for five to seven minutes.

Then, using the steam food rack, remove the cake, cool on the rack.

Transfer to a platter, garnish with icing sugar and serve.

Lemon cake with poppy seeds

For poppy lovers - a recipe for a lush lemon biscuit with poppy seeds. The bread is amazingly fluffy and delicious. Be sure to try.

Ingredients:

Three large eggs;

Seventy grams of dry confectionery poppy;

Three lemons;

A pack of butter (180 grams);

One hundred and eighty grams of flour;

A bag of baking powder (1.5 teaspoons);

A pinch of salt.

Cooking method:

Remove the butter, cut into pieces so that it softens at room temperature.

Steam poppy with boiling water. When the water has cooled, strain through a cheesecloth filter.

Start preheating the oven to 170°C.

Mix flour with baking powder and sift.

Remove the shavings from one lemon, squeeze out about 50 ml of fresh juice.

Beat eggs into a bowl with sifted flour, put softened poppy seeds, soft butter, salt.

Knead the dough with a mixer at low speed. You can add 2-3 tablespoons of milk if it is too thick.

Pour the dough into an oiled form, send to bake, but for now, do the impregnation.

Squeeze the juice from the remaining lemons, pour into a small saucepan or stewpan.

Add three to four tablespoons of sugar.

Dissolve the sugar in the juice over low heat. When the sugar grains dissolve, the syrup is ready.

Pierce the finished biscuit, without cooling, with a wooden toothpick.

Drizzle hot syrup with a spoon.

Leave to cool on a wire rack.

Lemon biscuit with blueberries

If you like to experiment with baking, make this lemon sponge cake recipe. Berries combined with lemon will give baking a special flavor. Blueberries can be replaced with any other berry, including frozen.

Ingredients:

Five large eggs;

One hundred and thirty grams of sugar;

Two hundred and ten grams of flour;

Big lemon;

One hundred grams of blueberries;

A little oil for the mold.

Cooking method:

Pour the berries with cold water, dry on a paper towel, scattering in one layer.

Allow frozen berries to thaw at room temperature without rinsing with water.

Remove the lemon zest.

Squeeze out some lemon juice (2-3 tablespoons).

Beat the eggs well, making sure that the mass becomes airy and increases in volume.

Without turning off the device, add sugar in four to five doses. Beat five more minutes.

The result is a thick, beautiful mass that does not fall out when the mold is turned over.

In portions, introduce the sifted flour into it, kneading the biscuit dough.

Add lemon flakes and juice to the finished dough.

Bake until done, cool and serve.

Lemon biscuit on kefir

Loose structure and a distinct creamy note - this is the difference between biscuit dough mixed with kefir and butter.

Ingredients:

Three eggs;

A glass of kefir;

One hundred grams of butter;

Two glasses of flour;

A glass of sugar;

A teaspoon of baking powder;

Two tablespoons of lemon juice;

Zest from one lemon;

A packet of vanilla sugar.

Cooking method:

Soften the butter by removing it from the refrigerator an hour before cooking.

Mix the butter with regular sugar and vanilla, rub with a spatula until white.

Crack the eggs into the butter mixture, beat with a whisk.

Slowly add flour, sifted with baking powder, into the mixture.

Add the cut zest and fresh lemon juice, stir well.

Pour kefir into the dough, beat with a mixer.

The result should be a viscous biscuit dough, with a consistency reminiscent of sour cream.

Bake in pan, let cool on a wire rack.

In the first half hour, do not open the oven door, otherwise the biscuit will fall off.

Do not oil the mold boots. The dough will have nothing to "cling" to when rising, and the biscuit will not rise.

In order not to form a pea on the finished biscuit, vigorously scroll the form with the dough clockwise 3-4 times.

If the top of the biscuit is already ready, but the middle is not baked (the cake trembles when rocking), you need to cover it with foil and finish baking. Reduce the temperature by thirty degrees. And so that the cake does not burn on the bottom, put a bowl of water on the bottom of the stove.

I tried a slice and fell in love with this gorgeous lemon biscuit! It is so tender and airy, like slightly melted ice cream. A light lemon citrine makes the cake very pleasant, not cloying, even slightly refreshing. In a word - food! Such a biscuit will be a delicious decoration for a festive table or a family dinner. And it is not difficult to prepare it at all - you just need a little of your time. But trust me, it's worth it!

Ingredients:

eggs - 5 pieces;
sugar - 170 grams;
flour - 150 grams;
lemon juice - 25 milliliters;
oil - 25 grams;
zest - 0.5 lemon;
apricot - 2 pieces.

For custard:

milk - 250 milliliters;
eggs - 2 pieces;
lemon juice - 50 milliliters;
sugar - 110 grams;
flour - 45 grams;
oil - 250 grams.

For syrup:

water - 150 milliliters;
sugar - 70 grams;
lemon juice - 2.5 tablespoons.

Great lemon biscuit. Step by step recipe

We rub the zest from half a lemon on a fine grater and squeeze out the juice. In general, for the whole cake (with biscuit, cream and impregnation) you will need approximately 1.5-2 lemons for juice.
Carefully separate the whites from the yolks.
Cooking a biscuit: lightly beat the whites and begin to gradually add granulated sugar. As a result, the mass should be such that if you turn the bowl over with whipped proteins, they will not drain anywhere.
Add egg yolks one at a time to egg whites and beat at low speed until completely dissolved.
Next, pour the sifted flour in 2-3 doses and mix with a spatula with movements from the bottom up, trying not to disturb the splendor.
Melt the butter, cool and pour into the dough. Try to pour not in one place, but in a thin stream over the entire surface. We stir everything again.
Add the zest and 25 milliliters of lemon juice.
We cover the bottom of the baking dish with parchment paper (I have a mold diameter of 22 centimeters). Pour out the batter and smooth it out gently. To smooth the surface of the dough, scroll the mold clockwise several times.
We bake a biscuit for 30-35 minutes at 180 degrees. We check the readiness by piercing with a wooden skewer, if it is dry and clean, then the biscuit is ready.
First, leave the cake to cool in the mold for 20-30 minutes, then carefully remove it and leave it on a wire rack until it cools completely. Next, we transfer the biscuit to a plastic bag or wrap it with a film and leave it to rest for at least 8 hours (I leave it overnight).
Step-by-step preparation of the cream: combine the eggs with sugar and rub well. Pour in approximately 50 milliliters of milk to make the mass more liquid.
Add the sifted flour and stir until smooth, no lumps.
We heat the remaining milk over medium heat, without bringing to a boil - steam will begin to appear above the surface. After a thin stream, pour it into the egg mixture, whisking quickly with a whisk so that the eggs do not curl.
We heat the resulting mass again over medium heat until thickened, stirring constantly so that it does not burn and thickens evenly.
Pour the cream into a clean bowl. It should turn out homogeneous and without lumps. If they are still there, then the mass must be rubbed into a sieve. Cover the bowl with cling film so that it fits snugly on the surface of the cream and leave to cool. We cover it so that a crust does not form on the surface of the custard.
After an hour and a half, when the cream is still a little warm, pour in the lemon juice, mix, cover again and leave to cool completely.
Beat the softened butter until fluffy, whitened, increased in mass (approximately 6-7 minutes).
Without turning off the mixer, add 1 tablespoon of custard mass and continue to beat. We put the finished cream in the refrigerator for 10 minutes.
Preparation of syrup: pour water into sugar, add lemon juice, cook until boiling (sugar should be completely dissolved). Then remove from fire and cool.
From the cooled biscuit, cut off the top crust, leveling it, and cut into 3 cakes.
Cut apricots into small cubes. If the peel is too thick, then it needs to be peeled.
Step-by-step assembly of lemon cake: we soak the first cake well with syrup, spread ⅓ of the cream, evenly distribute, spread some of the apricots. We cover with the second cake and carry out the same actions. We spread the third, soak it and completely (top and sides) cover with the remaining cream.
We send the finished cake to the refrigerator for at least 2-3 hours.

Homemade lemon cake turned out to be very tender, well-soaked, with a light, pleasant lemon sourness. Pieces of apricots add a very pleasant juiciness. Instead, you can put peaches, raspberries, strawberries or other berries. Just don't overdo it. Join us at "Very Tasty", cook beautiful and delicious dishes at home with us and delight your family and friends. Bon Appetit!

Photo and video belong to Olga Shobutinskaya

Do you like lemon? Did you know that its aroma not only helps to concentrate and not be distracted by extraneous things, but also invigorates, improves mood. This lemon biscuit recipe is a real gourmet find. When the aroma of lemon and homemade cakes spreads throughout the house, there is a feeling that you are in lemon heaven.

Lemon sponge cake is perfect for those who don't like sweet desserts. Nevertheless, we can safely say that such a cake will satisfy the preferences of almost everyone.

"Correct" biscuit

The classic recipe for a biscuit with citric acid should be known to every real culinary specialist. The basic recipe makes it possible to improvise, independently create an infinite number of options for a biscuit miracle.

You will need the following products:

wheat flour - 120 grams;
sugar - 120 grams;
4 eggs;
1 teaspoon of baking powder;
1 teaspoon of citric acid.

Separating the yolks from the proteins, we begin to beat them with sugar (100 grams) until a fluffy foam is obtained. This takes an average of 3 minutes at maximum mixer speed. Beat the remaining sugar together with proteins and citric acid in a separate bowl. You can add a pinch of salt for taste. Please note that the speed of the mixer should increase gradually. Whisk the whites to peaks. Judging by the reviews, the process can be accelerated if the proteins are pre-cooled.

Combine the whites with the yolks, gently mixing them with a spatula. Add sifted flour and baking powder to them. Introduce the flour into the egg mixture in small portions, gradually, until the dough becomes homogeneous.

Pour the dough into a mold, greased with oil and lightly sprinkled with flour, evenly distributing it over the entire surface of the mold.

Bake in a preheated oven at 180 degrees for no more than 40 minutes.

Tip: do not remove the biscuit immediately after the timer beeps: let it cool in the oven. Due to the temperature difference, it may "fall".

It is even better to bake it for a day - it should "ripen".

Now you can divide it into 2 - 3 cakes, grease them with your favorite cream, jam or syrup. Top with powdered sugar.

Strategy

Many of us have had failures in the kitchen. Often this happens because we do not follow the basic recommendations in the recipes: if the eggs should be at room temperature and beaten to a dense foam, and the flour is sifted, then this should be done. These rules are extremely important even for the simplest recipes. Without compliance with the requirements, proportions and sequence of actions, even scrambled eggs can turn out to be tasteless. The law of a delicious dish is a tactic of complete obedience to the recipe. This also applies to the lemon zest biscuit.

Cooking right

We offer a classic lemon biscuit recipe (step by step). Judging by the reviews, it is not difficult to cook it. The main thing is to strictly follow the instructions. It is advisable to use a tall form (preferably with a removable bottom). In this case, the finished biscuit is easier to remove from it. As a result, it turns out moist, tender and unusually fragrant. As a cream, use lemon cream or syrup, jam. Powdered sugar is often used on top. Alternatively, chopped chocolate with cinnamon.

You will need the following ingredients:

5 yolks at room temperature;
80 ml of vegetable oil;
juice and zest of one medium-sized lemon;
150 g wheat flour;
1 and 1/3 teaspoons of baking powder.

To prepare the meringue:

5 proteins (pre-cool);
150 g sugar.

A step-by-step lemon biscuit recipe, judging by user reviews, is not complicated, the pie is cooked quickly. The main thing is to follow the instructions.

In a medium bowl, combine the egg yolks with the butter, zest and lemon juice and mix well.
Sift flour through a sieve and mix with baking powder using a wooden spoon.
Combine the dry ingredients with the yolks and beat them until smooth, so that there are no lumps.
To make the meringue, pour the egg whites into a bowl and whisk. First with a whisk. Then add sugar and start beating with a mixer at maximum speed for 5 minutes, until the mass becomes thick.
Now you should carefully mix the proteins with the dough. It is convenient to use a silicone spatula.
Pour the mixture into a baking dish. Don't forget to grease the bottom of the mold with butter.
Bake in the oven at 175 degrees for 35 - 45 minutes.
During cooking, do not open the oven, otherwise the biscuit will "settle".
Readiness is checked with a toothpick (pierce the cake in several places, it should be easy to remove and be dry).
Take the pie pan out of the oven and let it cool before removing the biscuit.
Ideally, it is better to collect it the next day. The biscuit is cut into 2 cakes (use a knife with a long blade or a strong thread). Then smeared with cream or syrup, topped with powdered sugar and a sprig of mint.

This cake is one of the best for tea drinking. He has many fans. Judging by the reviews, it turns out to be unusually tender and just melts in your mouth. It is not too sweet, with a slight sourness.

This recipe for lemon biscuit involves a light cream that is special in taste. Ready-made cakes are smeared with them and the dessert is sent to the refrigerator so that it is well soaked.

lemon cream

To give the finished biscuit a more pronounced citrus taste, we prepare the following:

Mix 2 eggs, juice of one lemon, 50 grams of butter and 30 grams of sugar in a saucepan and put it on low heat. Heat, stirring constantly, until the mixture thickens. Remove from fire and let cool.

Lemon Biscuit: Easy Step by Step Recipe

First you need to prepare the following products:

orange - 1 pc.;
lemon - 1 pc.;
30 g butter;
60 g potato flour;
190 g of sugar;
190 g wheat flour;
eggs - 5 pcs.

Biscuit dough

Separate the whites from the yolks.
Beat egg yolks with sugar until fluffy.
In a separate bowl, beat egg whites to peaks.
Combine proteins with yolks.
Add the pre-sifted potato and wheat flour to the egg mixture and mix gently with a whisk. Add sugar.
Since this is a lemon zest biscuit recipe, you need to add a little golden skin at the end for flavor. We rub gently on a grater, take quite a bit and only the yellow zest (the white layer under it will give an unpleasant bitterness).
Before pouring the dough into the mold, its bottom must be lined with baking paper. It is not recommended to lubricate the mold with oil. We distribute the dough evenly over the entire surface of the mold and send it to the oven.
Bake the cake for half an hour at a temperature of 175 degrees.
The finished biscuit after it cools down, divide into 3 cakes.
Soak each of them with freshly squeezed orange and lemon juice, then grease with lemon cream.
Put in the refrigerator for a couple of hours to soak.

Biscuit decoration

This is a pretty simple lemon biscuit recipe. Before serving, you can decorate it on top with powdered sugar or use another method.

Prepare:

1 teaspoon of powdered sugar;
2 gelatin sheets;
200 ml of medium fat cream.

Pour the cream into a bowl and add 1 teaspoon of powdered sugar. Beat with a mixer at maximum speed.

Dissolve gelatin in cold water, add 1 tablespoon of whipped cream. Mix everything gently, heat a little over low heat. Stir continuously so that there are no lumps. Remove from heat and let cool.

Then mix the gelatin mass with whipped cream and beat thoroughly with a whisk.

Place the whipped cream in the refrigerator for about 10 minutes to thicken the frosting a little. Then cover the top of the lemon biscuit with it. You can add orange slices on top if you like.

Cooking is a flight of fancy

Don't be afraid to experiment in the kitchen. For example, a multicooker has become a popular device for many. Surprisingly, in it you can cook whatever your heart desires. The same biscuit, for example.

The recipe for a lemon biscuit in a slow cooker is not too different from the classic one cooked in the oven.

Prepare the dough as directed in one of the recipes.
Pour into the multicooker bowl, close the lid.
Select the "Baking" mode.
Set a timer for 60 minutes.
Soon you can enjoy an incredibly tasty and fragrant lemon biscuit.

Delicate, soft lemon biscuit with a delicious sour-sweet crust that melts in your mouth, soaked in syrup and airy like a feather! Great idea for tea, right?

And look how a slice of lemon biscuit glows in the sun - a warm glow, like a sunny citrus ripening in the southern regions. Take a look and you will warm up, and what could be better on a cool day!

Baking such a miracle is very easy. The basic recipe for a biscuit is an Italian biscuit on starch Torta Margarita, in which we add a little lemon zest, and then soak in syrup, like a lemon-poppy seed cake.

Ingredients:

On the form 22-24 cm -
For the biscuit:

4 large eggs;
150 g sugar (3/4 cup with a volume of 200 g);
100 g of flour and starch each (in a glass 130 g, that is, we take about ¾ each, but it is better to measure with a measuring cup);
1 tablespoon baking powder (10 g);
80 g butter;
1 tablespoon lemon zest.

For lemon syrup:

Lemon juice (about 50 ml);
The same amount of sugar (50 g, about 3 tablespoons with a small slide).

How to bake:

We take the eggs out of the refrigerator in advance to warm up to room temperature. Although it is believed that for a biscuit it is better to beat them chilled, but this is not entirely true. Cold eggs beat faster, but when warmed to room temperature, they turn out more fluffy, and the foam keeps its shape better. This phenomenon is explained by the laws of physics. In heat, molecular bonds are more elastic than in cold. Remember from the course of physics that when heated, the body expands? So the bonds between the molecules of egg whites become more extensible, respectively, more air is placed between them (although whipping takes a little more time), and the foam turns out to be more lush and stable.

Wash the lemon thoroughly - it is advisable to rub it with the hard side of a sponge or brush to wash off the wax coating that is applied to citrus fruits for better preservation when delivered from warm countries - and steam with boiling water for 5-10 minutes to remove the bitter taste of the zest.

Melt the butter and let it cool down to room temperature.

Grease the form with soft butter and evenly sprinkle with a thin layer of flour.

It's time to turn on the oven to warm up to 180C.

Combine eggs and sugar in a bowl. In this recipe, you do not need to separate the yolks and whites.

And beat at low speed with a mixer for 4-5 minutes, until a lush light foam and an increase in volume by 2-3 times.

In the whipped mass, sift the flour mixed with starch and baking powder. Sifting is a must: during this, the dry components of the dough are not only cleared of lumps, but also become airier, which is required for a fluffy biscuit.

Gently mix the dry ingredients into the beaten eggs with a spoon or spatula - in a circle in one direction, from the edges to the center.

Add lemon zest, grated on a special or regular grater.

Pour in the melted butter from the edge and gently fold into the dough.

Pour the dough into the mold - you can see how lazily the properly prepared biscuit dough spreads with a wide ribbon.

We put the form in the middle of the oven and bake for an average of half an hour, plus or minus 5 minutes. The biscuit will be ready when it rises well, the top becomes rosy, and the middle is baked - we check with a wooden skewer.

If the top is already golden brown, and inside the biscuit is still damp - you can see how the middle is shaking like jelly, with a slight rocking of the form, - cover the form with a sheet of foil and slightly reduce the heat, let it bake. And at the bottom of the oven, you can place a container of water so that the biscuit does not burn from below.

After turning off the oven, let the biscuit stand in it for 5-7 minutes with the door closed so that it does not settle from a sudden change in temperature. Meanwhile, cook the lemon syrup.

Lemon impregnation for biscuit:

Squeeze out the lemon juice - I got about 50 ml. Pour into an enameled saucepan (or stainless steel, most importantly - not aluminum, so that the juice does not enter into an oxidation reaction). And pour sugar there - the same amount as the juice turned out. We heat, stirring, over a small fire, bringing to the dissolution of sugar grains and boiling. Take the syrup off the heat.

We take out the finished biscuit and pierce it with a skewer 100 times. Or more, so that it is better soaked.

And right in the form pour hot syrup from a spoon, trying to distribute the impregnation evenly. Let cool in the form.

Cooling down, the biscuit will be covered with the most delicate lemon-sugar crust. It is very tasty, however, there is one drawback - the biscuit is difficult to cut, this thinnest ruddy top sticks to the knife. And if you rush a little and remove the impregnation from the heat before the sugar has completely melted, then the crust on the biscuit will turn out thin and slightly crispy, with tiny sugar grains.

Put the biscuit on a dish.

And carefully, since the cake is very delicate, cut off a piece.

What a beautiful lemon biscuit!

And delicious, try it! Lemon lovers will love this cake. And, of course, make him a cup of tea with lemon!

There are many biscuit recipes. A classic biscuit is made from flour, sugar and eggs. Butter sponge cake is made from flour, eggs, butter or vegetable oil. I propose to cook a fragrant and lush lemon biscuit in olive oil. Such a biscuit can be served as an independent dish, and you can make a cake or pastries from it.

I cook food according to the list.