Recipe for Citronmåne
Recipe for Danish lemon cake with marzipan and almonds
Bake with me today Citronmåne (Danish Lemon Moon Cake), a delicious creamed lemon cake baked with grated marzipan and ground almonds. The cake itself is very simple and quick to prepare, and tastes exquisite. Thanks to creaming butter with sugar, the cake is wonderfully fluffy and nicely moist. Thanks to the lemon glaze, it stays fresh for a long time and can stand outside for a very long time. I highly recommend my recipe with photos and a preparation video – be sure to check it out!
Table of content
Danish Citronmåne cake recipe step by step
If you like simple yet flavorful cakes perfect for everyday and holidays, then you must try this recipe for lemon cake with marzipan.
Citronmåne – Danish lemon moon cake – recipe with video
Wyposażenie
- Baking pan with a diameter of 22 cm.
Składniki
ingredients for Citronmåne cake
- 200 g butter (soft)
- 200 g powdered sugar (1 and 1/3 cups)
- 1 teaspoon vanilla (extract or a little flavor)
- 2 tablespoons lemon zest (from 1 large lemon for me)
- 100 g marzipan
- 4 eggs (size L – at room temperature)
- 50 g almonds (ground – half a cup)
- 15 ml lemon juice (1 large tablespoon)
- 225 g wheat flour – all-purpose (1.5 cups)
- 1 teaspoon baking powder (slightly heaped)
ingredients for lemon glaze
- 150 g powdered sugar (1 cup)
- approx. 30 ml lemon juice (to consistency)
Instrukcja
How to make Danish Citronmåne cake step by step
Step 1 – preparations
- Take the butter and eggs out of the fridge about 2 hours earlier to warm up.
- Grease the baking pan with butter and sprinkle with flour or breadcrumbs – you can also line it with baking paper.
- Turn on the oven to heat to 160 degrees (convection mode).
- Grate the marzipan on a coarse grater.100 g marzipan
- Sift the flour together with the baking powder.225 g wheat flour – all-purpose, 1 teaspoon baking powder
Step 2 – preparing the creamed lemon cake
- Mix together butter, sugar, vanilla, and lemon zest – I mix them together on high speed for about 5 minutes.200 g butter, 200 g powdered sugar, 1 teaspoon vanilla, 2 tablespoons lemon zest
- Add grated marzipan and mix on high speed.100 g marzipan
- Add one egg at a time to the butter mixture and mix briefly after each addition – just until combined.4 eggs
- Add ground almonds to the batter and mix briefly.50 g almonds
- Pour in the lemon juice and mix briefly.15 ml lemon juice
- Add the flour with baking powder in portions, mixing briefly on low speed – stop mixing when you can still see traces of flour.225 g wheat flour – all-purpose, 1 teaspoon baking powder
- Briefly mix the batter with a spoon and transfer it to the prepared pan.
Step 3 – baking the cake
- Bake the cake in the preheated oven for about an hour – until a skewer comes out clean.
- Completely cool the cake after baking before pouring the glaze.
Step 4 – prepare the lemon glaze
- Sift the powdered sugar into a bowl and add lemon juice in portions – mix thoroughly until you get a slightly liquid but thick glaze.150 g powdered sugar, approx. 30 ml lemon juice
- Glaze the top of the cake with the icing.
Film
Uwagi
Wartości Odżywcze
What is Danish moon cake?
My today’s almond and marzipan cake flavored with lemon is very popular in Denmark and is known there as Citronmåne. Literally translated, the name of the cake means “lemon moon”, and the English name for the cake is Danish Lemon Moon Cake. Where did this moon in the cake’s name come from? Well, after baking and decorating with glaze, the cake is usually cut to resemble a moon – sometimes a simple cut in half is enough, and sometimes the cake is cut to look like a crescent. I don’t know Danish, so for this recipe, I used a recipe found on the Delicious. website. The recipe is very simple to prepare, and the cake is delicious and wonderfully fluffy. I highly recommend it!
Essential ingredients and substitutes for preparing Danish lemon cake
To bake the cake, you will need a few basic ingredients. Below is a list of products I used and possible substitutes.
- butter – I use extra butter with 82% fat content, and it works best here, but if you prefer to use vegetable butter, you can – although it will slightly affect the taste of the cake
- marzipan – the cake requires 100 g of marzipan; I bought mine once at Lidl, it should be available in larger stores, and certainly in online stores. If you can’t find marzipan anywhere, you can omit it – it won’t affect the consistency of the cake – it will just be a little less almondy in taste – you can enhance the flavor by adding a bit of almond extract instead
- sugar – in creamed cakes, I like to use powdered sugar – it makes creaming the butter very quick, and the mixture is wonderfully light and velvety. You can use regular granulated sugar instead of powdered sugar (use 1 cup of granulated sugar), but then remember to mix the butter with sugar longer – ideally until it dissolves and no crystals are felt
- almonds – in addition to flour, ground almonds are added to the cake – you can buy them in practically every store, including discount stores like Lidl or Biedronka. If you have whole almonds at home, you can blend them into a meal – it’s good to blanch them first and remove the skins – then the almond meal will have a nice light color.
What to do if you forget to take butter and eggs out of the fridge earlier to warm up?
If you forget to take the products out of the fridge, or don’t have time, all is not lost. You can briefly heat the butter in the microwave, or if you don’t have a microwave, heat it in a water bath. Just pour some water into the bottom of a small pot and bring it to a boil. Transfer the butter to a heatproof bowl and place it over the steam, hold for a few minutes to warm up.
Place the eggs in hot water and hold them there for a few minutes. This will allow them to warm up.
How to store Danish lemon cake?
You can keep the cake outside the refrigerator for several days. I recommend covering it with a cake dome or transferring it to a container with a lid. This will prevent the cake from drying out too much. You can also freeze the cake for about 3 months.
I hope this Danish lemon cake with marzipan will appeal to you and your loved ones. I would be delighted if you share your impressions in the comments under the recipe :)
By the way, I also recommend other sweet Scandinavian baked goods that have appeared on my blog.
Recommended lemon cake recipes
If you like aromatic sweet cakes smelling of lemons, then you must also try my other recipes. Here I recommend, among others, these three recipes, and many more on the blog. You are cordially invited.
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Lemon Cake with Marzipan Recipe
Today, I invite you to try a delicious lemon cream cake straight from Denmark. There, it is famously known as the Lemon Moon (Citronmåne). This lightly almond-flavored cake, drizzled with a zesty lemon glaze, tastes wonderful and looks fantastic. It is a perfect choice for various occasions and celebrations, but also serves as an excellent weekend dessert. Check out my detailed, step-by-step marzipan cake recipe, complete with process photos and a short video where I show you exactly how I prepared it. You have to try this!
