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Citronmåne (Danish Lemon Moon Cake)

Georgina Esdaile
Print Recipe
Servings 8

Ingredients
  

  • 200g unsalted butter, softened
  • 220g caster sugar
  • 2 tsp lemon zest
  • 1 tsp vanilla bean paste
  • 100g marzipan, grated
  • 4 eggs
  • 225g plain flour
  • 1 tsp baking powder
  • 50g almond meal
  • 1 tbs lemon juice
  • Toasted blanched almonds, chopped & lemon slices, to decorate

Lemon Icing

  • 240g pure icing sugar, sifted
  • 1 tbs lemon juice

Instructions
 

  • Preheat oven to 160°C. Lightly grease a 22cm springform cake pan and line the base and sides with baking paper.
  • Place the butter, sugar, lemon zest and vanilla in a stand mixer with the paddle attachment and beat for 3-4 minutes until pale and creamy. Add the grated marzipan and mix to combine. Add the eggs, one at a time, beating well after each addition. Sift in the plain flour and baking powder, then fold in the almond meal and lemon juice. Pour into prepared pan and bake for 60-65 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool in the pan slightly, then transfer to a wire rack to cool completely.
  • For the icing, place icing sugar, lemon juice and 1-11/2 tbs boiling water in a bowl and whisk to combine. Spoon over cooled cake and allow to set, then top with almonds and lemon slices to serve.