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Danish Lemon Moon Cake is fantastic and packed with many lemons!
200g Melted butter
150g Sugar
4 Eggs
1 tsp Raw vanilla powder
2 tsp Baking powder
1/4 tsp Xanthan gum *
2–3 Lemon (zest)
80g Greek yoghurt
100g Almond flour
180g Bob’s Red Mill GF 1 to1 *
Icing
2–3 tbsp Lemon curd – optional
150g Powdered sugar
1 Lemon (juice)
Water for rest if needed
Melt butter and stir it together with sugar using a hand mixer.
Stir in one egg at a time, and beat well between each egg.
Heat the oven to 170 C.
Mix flour, baking powder, and vanilla powder, and stir them into the mixture along with the zest of the lemons.
Grease a circular baking tin, and pour in the batter. Bake the cake for 40 minutes or till it’s done. Every oven is different.
Let the cake cool down for 10-15 minutes.
**Lemon drizzle and icing**
Poke holes on the top of the cake and drizzle with lemon curd. Let sit for 10-20 minutes (until it doesn’t stick too much on your finger anymore). Skip this part if you don’t put lemon curd on. The cake is still good.<br><br>Mix the icing and spread it all over the cake. Let the icing harden before cutting. Serve the cake with a nice cup of tea or coffee for friends and family celebrations!
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob’s Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.