Lemon Moon - Citrus Moon - Danish "Citronmåne"
Ingredients
Cake - the wet stuff
- 200 g (7 oz) sugar
- 100 g (3.5 oz) melted butter
- 250 g (9 oz) grated marzipan
- 4 eggs
- 1 lemon, grated zest and juice of
Cake - the dry bits
- 200 g (7 oz) flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
Frosting
- 200 g (7 oz) (4 dl) icing sugar
- 3 tbsp lemon juice (about the juice of 1 small lemon)
Directions
Mix all the wet ingredients together.
Mix the dry ingredients together.
Mix the wet and the dry ingredients.
Bake in spring form pan at 200°C (390°F) for about 40 minutes, or until dough no longer sticks to a trussing needle, knitting needle or the like. that you insert into the center of the cake.
Let the cake cool for at least 20 minutes.
Loosen The cake from the spring form by gently running a knife along the edge. Do not take it out yet.
Mix the frosting in a small bowl. When you mix the frosting, then hold back a little of the lemon juice. It must be as viscous as possible.
Put on the frosting.
When the frosting has solidified take the cake out of the mold.
Notes
Lemon Moon is a variation of pound cake.
Of you want a lemon crescent, then cut the cake into halfs :-S This is the classical danish look.
More tart and juicy variation that is also good:
30 g poppy seeds are mixed into the dough.
1 dl (½ cup) sugar is melted in 1 dl (½ cup) lemon juice and poured over the cake after it is baked but while it is still warm. Afterwards you put on the icing as usual.
