Lemon moon (citronmåne) is a classic Danish cake known by all Danes, mostly in the form of the commercial produced cake, which can itself for quiet many months still keeping it´s appearance.
However, it is very easy to make your their own lemon cake, which will not last forever, as it is tasting too good. I have previously baked this version of a lemon moon cake using a recipe from "Te og kager året rundt".
Sometime time ago I found another recipe on a lemon moon cake in a small cooking book in the weekly magazine "Alt for Damerne" made by Løgismose. This version has an excellent taste of lemon, actually much more lemon taste than cake made from "Te of kager året rundt".
Lemon moon (citronmåne) a la Løgismose:
- 2 organic lemons - zest
- 130 g butter
- 100 g dairy whipping cream - 35-38% fat
- 3 eggs
- 190 g sugar
- 190 g (cake) wheat flour
- 60 g sugar
- ½ dl lemon juice
- 150 g icing sugar
- ½ lemon - juice
- yellow colour
- Heat the (conventional) oven to 180'C.
- Melt the butter in a small cooking pot, add the lemon zest into the melted butter.
- Whip the dairy whipping cream into light foam.
- Whip eggs and sugar together in a mixing bowl.
- Stir the egg-sugar mass, melted butter, flour and whipped foam together.
- Add the cake dough into a round form.
- Bake the cake in the middle of the oven at 180 for 35-40 minutes.
- Cook the lemon juice and sugar together to a syrup.
- After baking pinch the warm cake with a fork, pour the lemon syrup over the cake.
- Cool down the cake.
- Make the glazing from icing sugar and lemon juice, adjust the colour by addition of yellow colour.