Citronmåne - Danish Lemon Cake
Citronmåne or "lemon moon" is a classic Danish store bought cake. I actually think that every dane, knows this cake. Just like it's a known joke that American policemen eat doughnuts, Danish policemen are eating citronmåner. ;)
I simply love this upgraded version, by Claus Meyer, and there is no need to change anything on this perfect combination.
Makes one 9-inch round cake
Ingredients:
- 200 g butter, salted and room temperature
- 200 g sugar
- 100 g marzipan, I used Anthon Berg ren rå marcipan
- 2 lemons, the zest
- 1 lemon, the juice
- 1 teaspoon vanilla paste
- 4 eggs, large
- 80 g potato starch
- 100 g all-purpose flour
- 2 teaspoons baking powder
Icing:
- 350 g confectionary sugar (powder sugar)
- 1 lemon, the juice
- hot water, till you get the right consistency, like a thick paste
- 1 drop yellow food coloring
Directions:
Preheat oven to 350 ℉ (175 ℃).
Butter a 9-inch springform, put a round piece of parchment paper in the bottom, butter this too, and sprinkle sugar into the pan, so it get all over the inside of the pan, pour out the excess sugar. Set aside.
Sift the dry ingredients together in a bowl, and set aside.
Cream the butter with sugar until light and fluffy. Mix in the grated marzipan, lemon zest, lemon juice and vanilla until fully incorporated. Add one egg at a time, beating between each addition. Gently fold in the dry ingredients into the batter. Pour the batter in the prepared pan, and bake it for about 45 minutes, until golden brown, and until a cake tester comes out clean.
Cool the cake completely before adding the icing.
Mix the confectionary sugar with lemon juice and food coloring, adding just enough water, to get a thick paste.
Ice the cake, and serve the cake with a good cop of tea or coffee.
Enjoy!