Citronmåne (Lemon Moon Cake)
This lemon cake is sweet and sharp with a clear lemon flavor. Its look is very simple but effective, making it a great cake for any gathering or event!
Ingredients
SPONGE
- 200 grams (1 cup) sugar
- 200 grams (14 tbsp) unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 120 ml (1/2 cup) lemon juice (juice from 4-5 lemons)
- Zest of one lemon
- 200 grams (1 1/4 cups) all-purpose flour
- 1.5 tsp baking powder
- Pinch of salt
- 3 tbsp milk, room temperature
ICING/GLAZE
- Powdered sugar
- Water
Instructions
- Preheat the oven to 350 F (175 C). Line a round 9-inch cake tin with parchment paper or butter and flour so that the cake doesn't stick.
- Cream together the butter and sugar for about 5 minutes until very light and fluffy. Make sure to scrape down the sides a few times.
- Add the eggs one at a time, letting the previous one become fully incorporated before adding the next. Make sure they are room temperature, so that your batter doesn’t split!
- Add the vanilla extract and lemon zest to the eggs, butter, and sugar. Mix together.
- Measure out the lemon juice in a separate cup or bowl. Mix the dry ingredients - flour, baking powder, and salt - together in a separate bowl.
- Sift in half of the dry ingredients and mix together until just incorporated. Then add the lemon juice and mix until incorporated. Sift in the remaining dry ingredients and mix.
- Add the milk. Once incorporated, give the mixture a few folds with a spatula to make sure everything from the bottom has been mixed.
- Pour the batter into the cake tin.
- Bake for about 30-35 minutes or until a skewer/knife inserted into the center of the cake comes out clean. Note: if you take the cake out early, it may collapse!
- To mix the icing, just combine powdered sugar with water. Start by adding a couple of drops of water to a small bowl of powdered sugar. Continue to add water or powdered sugar until you get the consistency that you want. Keep in mind that a thicker icing will be difficult to spread on the cake without ruining the top, and a thinner icing will just run right off. So, you want an icing with a consistency somewhere in the middle!