How to Make a Lemon Moon | Dansk Citronmåne | Best Danish Cakes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Grate the zest of one lemon and set aside.

In a bowl, mix butter with sugar until combined.

Add eggs one at a time to the butter and sugar mixture, mixing until smooth.

Add baking powder and flour, stir gently to combine.

Sift the flour into the mixture to achieve a smooth texture.

Incorporate the lemon zest into the batter.

Preheat the oven to 175 degrees Celsius.

Grease the baking form with butter or spray oil.

Pour the batter into the prepared baking form and bake for 30-35 minutes, checking for doneness.

While the cake is baking, juice one lemon and one orange, removing any seeds.

Once the cake is done, turn it upside down to release it from the form.

In a small pot, heat the lemon and orange juices with sugar until dissolved, then remove from heat.

Pour the syrup over the warm cake to soak in the flavors.

Prepare the topping by peeling one lemon and cutting the peel into small strips.

Juice the lemon and mix with about 100 grams of powdered sugar until the right texture is achieved.

Spread the lemon glaze evenly over the cooled cake.

In a small pot, heat water with sugar and boil for about 2 minutes until dissolved.

Add the lemon peel to the boiling water and sugar, cooking for 1-2 minutes, then drain on a paper towel.

Decorate the cake with the candied lemon peel and a mint leaf, or use grated lemon zest instead.

Cut the cake and serve with coffee.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens