Danish lemon cake (citronmåne)
Recipe for a moist and delicious Danish lemon cake (citronmåne).This recipe fits a springform tin about 24 cm in diameter.
Servings 8 people
Ingredients
Lemon cake
- 220 g plain flour
- 280 g caster sugar
- 160 g butter
- 3 eggs
- 150 ml milk
- 1 1/2 lemons, juice and finely grated zest
- 2 tsp baking powder
- 1 1/2 tsp vanilla sugar
- 1 pinch salt
- Butter for the tin
Icing
- 120 g icing sugar
- 1 egg white, - approx.
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla sugar
Instructions
Lemon cake
- Whisk the eggs and sugar together until pale, thick and fluffy.
- Melt the butter in a small saucepan and pour in the milk, - turn off the heat and leave it to cool.
- Mix the flour, baking powder, vanilla sugar and salt, and fold half of it into the egg mixture. Sift it in if you like, - that way you avoid lumps.
- Then fold the butter and milk mixture into the batter, followed by the rest of the dry ingredients along with the lemon juice and finely grated zest.
- Line the base of a springform tin about 24 cm in diameter with baking parchment, and grease both the base and the sides with a little butter.
- Pour in the batter and bake the cake in the middle of the oven at 180°C, conventional oven (top and bottom heat), for about 35 minutes.
- Leave the cake to cool before removing it from the tin.
Icing
- Whisk the egg white and icing sugar together with a hand mixer, - it should become light and airy.
- Add the lemon juice and vanilla sugar and quickly whisk them into the icing.
- Spread the icing over the cooled cake and decorate with edible flowers, chopped pistachios or similar, if you like.