Danish lemon moon cake

A danish classic. Perfect for any occasion, and pairs perfectly with a cup of greentea.

Batter recipe

Servings: 8-10 slices

Time: 2 hours prepping and baking.

Prep & storage: Best eaten within 2 days. Covered, in the fridge.

Notes: Make sure that your ingredients are all at room temperature.

I used a 22 cm springform for this recipe.

Ingredients:

3 eggs

180 g sugar

180 g melted butter

180 g flour

1,5 tsp baking powder

1/2 tsp baking soda

140 g sour cream

Zest from half a lemon

squeeze of lemon juice

Instructions:

1. Start by rubbing the zest into the sugar and then add butter; whisking the butter fluffy with the sugar. Add the eggs one at a time and whisk again till fully combined.

2. Add in your sourcream, mix again, and then sift in your flour and fold the batter carefully. We don’t want to overmix.

3. Transfer the cake into the loaftin with baking paper attached.

4. Bake in the oven at 185 C for approx 45-50 minutes, but please check it after 45 minutes by inserting a toothpick inside the cake. If little crumbs come out its done!

5. Let the cake cool down for 25 minutes before adding the topping.

Topping: icing

Mix the following together in a bowl:

250 g powdered sugar

40 g water

20 g lemon juice

1/2 tsp yellow food dye