A lemon cake has always been one of my favourite cakes! This Danish Lemon Moon Cake is fantastic and packed with many lemons. You can use the cake for all sorts of occasions, plus it’s straightforward to make.
I have tried to make the cake LFM & GF for a long time with less sugar, which has been challenging. Especially the first to tick off, LFM, as many of the recipes I have found using a high amount of almond flour, which is high in FODMAP and is a problem for me. After my first four attempts, each was okay to eat but wasn’t completely fantastic. The cake became too dry, sweet, crumbly, or lacked enough lemon taste. Luckily I can now present the Danish Lemon Moon Cake, and I am thrilled with the result.
Danish Lemon Moon Cake Or Lemon Crescent
Danish Lemon Moon Cake is called citron måne and has the shape of a semi-circular shortbread topped with yellow or white icing mixed with lemon flavour. The cake is quite popular in Denmark, and I often ate it as a teenager with my friends. The cake also has the nickname “Petrol cakes” because it is sold at petrol stations and is possibly the country’s best-selling cake!
I will love to see a picture if you decide to make the cake!
PrintDanish Lemon Moon Cake (Low FODMAP & Gluten-Free)
Danish Lemon Moon Cake is fantastic and packed with many lemons!
- Yield: 6-8 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
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 yogurt
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
Instructions
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!
Notes
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.
