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.
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.