This deliciously easy Danish lemon cake is set to become your new family favourite

Name: Citronmåne Danish lemon moon cake recipe
Yield: 8
Ingredients: 200g unsalted butter, softened; 220g caster sugar; 2 tsp lemon zest; 1 tsp vanilla bean paste; 100g marzipan, grated; 4 eggs; 1 1/2 cups (225g) plain flour; 1 tsp baking powder; 1/2 cup (50g) almond meal (we used Woolworths Macro almond meal); 2.00 tbs lemon juice; Toasted blanched almonds, chopped & lemon slices, to decorate; 2 cups (240g) pure icing sugar, sifted

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by Georgina Esdaile

Food Editor

Jun 17, 2021

“Citronmåne, lemon moon cake, is often sliced into a crescent shape to serve (hence the name).” – Georgie Esdaile

200g unsalted butter, softened
1 cup (220g) Woolworths Essentials Caster Sugar
2 tsp lemon zest
1 tsp vanilla bean paste
100g marzipan, grated
4 eggs
1 1/2 cups (225g) plain flour
1 tsp baking powder
1/2 cup (50g) almond meal (we used Woolworths Macro almond meal)
1 tbs lemon juice
Toasted blanched almonds, chopped & lemon slices, to decorate

Lemon icing

2 cups (240g) pure icing sugar, sifted
1 tbs lemon juice

Method

1.

Preheat oven to 160°C. Lightly grease a 22cm springform cake pan and line the base and sides with baking paper.
2.

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.
3.

For the icing, place icing sugar, lemon juice and 1-1 1/2 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.