Danish Lemon Cake Recipe (Citronmåne)

This Danish Lemon Cake, also known as Citronmåne, is a deliciously moist and flavorful treat. With its rich marzipan-infused sponge and zesty lemon frosting, it strikes the perfect balance between sweet and tangy.

Whether you’re a seasoned baker or just looking for a new recipe to try, this cake will bring a taste of Danish tradition to your kitchen. Let’s dive into the details to ensure your cake turns out just right.

Here’s What You’ll Need

Before you begin, gather the following ingredients to create this delectable Danish dessert.

For the Cake:

• 200 g soft butter
• 200 g powdered sugar (about 1 and 1/3 cup)
• 1 teaspoon vanilla extract or flavoring
• 2 tablespoons lemon zest (zest from 1 large lemon)
• 100 g marzipan, grated
• 4 large eggs (room temperature)
• 50 g ground almonds (about 1/2 cup)
• 15 ml lemon juice (1 tablespoon)
• 225 g wheat flour (about 1.5 cups)
• 1 heaped teaspoon baking powder

For the Lemon Frosting:

• 150 g powdered sugar (about 1 cup)
• 30 ml lemon juice (adjust to your desired consistency)

Here’s How to Make It

Preparing the Cake Batter

1. Preheat the oven to 160°C (320°F) in convection mode. This will ensure even baking and a perfectly tender cake.
2. Grate the marzipan using a coarse mesh. This will help the marzipan blend smoothly into the batter, giving the cake its signature moist texture.
3. Sift the flour and baking powder together in a separate bowl. This ensures that the cake rises evenly without lumps.
4. In a large mixing bowl, beat the butter, sugar, vanilla, and lemon zest until the mixture becomes light and fluffy. This step is crucial for creating a soft and airy texture in the final cake.
5. Add the grated marzipan into the butter mixture, beating on high speed to incorporate it fully. The marzipan will give the cake a rich, almond flavor that complements the lemon perfectly.
6. Add the eggs one by one, mixing briefly after each addition. Be careful not to over-mix—just combine the ingredients.
7. Mix in the ground almonds and lemon juice, stirring gently to maintain the lightness of the batter.
8. Gradually add the sifted flour and baking powder, mixing at low speed. Stop mixing as soon as you see traces of flour remaining. Over-mixing at this stage can result in a dense cake.
9. Finish the batter by folding with a spoon, ensuring everything is well combined. Then, pour the batter into a greased or lined cake pan, spreading it evenly.

Baking the Cake

10. Bake the cake in the preheated oven for about one hour, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on it as it approaches the hour mark.
11. Once baked, allow the cake to cool completely in the pan before transferring it to a wire rack. This step is important to prevent the cake from breaking apart.

Making the Lemon Frosting

1. In a mixing bowl, combine the powdered sugar and lemon juice. Start by adding the lemon juice in small portions while mixing thoroughly. This will help you achieve a thick but slightly runny consistency for the frosting.
2. Once you reach the desired consistency, spread the icing evenly on top of the cooled cake. You can use a spatula for a smooth finish or create swirls for a decorative touch.

Serving Suggestions

This Danish Lemon Cake is delightful on its own, but you can enhance the experience by serving it with a side of fresh berries or a dollop of whipped cream. Pairing it with a cup of tea or coffee makes for a lovely afternoon treat.

Storage Tips

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it, but be aware that it may dry out slightly.

Danish Lemon Cake Recipe (Citronmåne)

A traditional Danish lemon cake, also known as Citronmåne, with a rich almond and marzipan base, topped with a tangy lemon frosting. This delightful cake combines the sweetness of marzipan with the zest of fresh lemons, creating a balanced and flavorful dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Danish

Servings 12 slices

Calories 350 kcal

Ingredients

  

Cake Ingredients

• 200 g soft butter
• 200 g powdered sugar 1 and 1/3 cup
• 1 teaspoon vanilla extract or flavoring
• 2 tablespoons lemon zest from 1 large lemon
• 100 g grated marzipan
• 4 large eggs at room temperature
• 50 g ground almonds half a cup
• 15 ml lemon juice 1 tablespoon
• 225 g wheat flour 1.5 cups
• 1 slightly heaped teaspoon baking powder

Lemon Frosting Ingredients

• 150 g powdered sugar 1 cup
• 30 ml lemon juice adjust for consistency

Instructions

 

• Preheat the oven to 160°C (320°F) in convection mode. Grate the marzipan using a coarse mesh.
• Sift the flour and baking powder together.
• In a mixing bowl, beat the butter, sugar, vanilla, and lemon zest until fluffy.
• Add the grated marzipan and mix on high speed.
• Add the eggs one by one, mixing briefly after each addition, just until combined.
• Mix in the ground almonds and lemon juice.
• Gradually add the flour and baking powder mixture in portions, mixing at low speed.
• Stop mixing as soon as you see some traces of flour remaining.
• Finish mixing the batter with a spoon and pour it into a greased or lined cake pan.
• Bake the cake for about an hour, or until a toothpick inserted comes out clean.
• Allow the cake to cool completely before adding the frosting.
• For the frosting, place powdered sugar in a bowl and add lemon juice in small portions, mixing thoroughly until you achieve a thick but slightly runny consistency.
• Spread the icing evenly on top of the cooled cake.

Notes

• The cake is best enjoyed when completely cooled, as the flavors develop fully.
• Adjust the frosting consistency by adding more or less lemon juice to suit your taste.

Keyword Danish lemon cake, Citronmåne, lemon frosting cake, marzipan cake