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.