Lemon moon cake
For 8-10 persons
Do you also just adore the classic Danish lemon moon cake? We get it! This simple, classic and delicious with an acidic flavour lemon is irrestible and a perfect match for afternoon coffee
Our lemon moon cake is a plant-based version of the classic, which means it is without any animal products and the eggs are replaced with our No Egg.
And we just have to admit that the lemon moon cake is just as it should be: crisp on the outside, soft and spongy on the inside.
We hope you will enjoy baking it!
Ingredients
Instructions
Lemon moon cake
Preheat the oven to 160 °C.
Whisk butter and sugar until pale and fluffy. Add No Egg while stirring. Add flour and baking powder and stir well. Fold in the lemon zest.
Pour the mixture into a greased 18 cm springform tin, the bottom lined with baking paper. Fold a wet dish towel round the sides, covering the entire rim of the cake tin. This will ensure that the cake will rise evenly and slowly while baking.
Bake the cake for about 1 hour. Check the centre of the cake before removing it from the oven. Leave the cake to rest in the springform tin for 20 minutes before letting it cool off on a baking rack.
Icing
Mix icing sugar, lemon zest and lemon juice into a smooth icing and pour it into a piping bag. Snip a small end of the piping bag and decorate the cake with the lemon icing.
Finally dust with icing sugar.