Nicolai’s Citronmåne
- Cake
- 200 g soft butter
- 200 g sugar
- 4 medium eggs (room temperature)
- Grated zest of 1.5 untreated lemons
- 160 g all-purpose flour
- 40 g potato starch
- 0.25 tsp baking powder (optional)
- Butter and flour for the pan
- Lemon syrup
- Juice of 1.5 lemons
- 150 g sugar
- Lemon icing
- Grated zest of 1 lemon
- Juice of 1 lemon
- About 140 g powdered sugar
Method
1. Heat the oven to 180 degrees.
2. Butter a springform pan, dust with flour, knock out the extra.
3. Beat butter and 150 g sugar until pale and fluffy. Use a mixer for 10 minutes.
4. Separate the eggs.
5. Add the yolks to the butter mix, one at a time. Beat well after each yolk so the mix stays smooth.
6. Whip the egg whites with the remaining sugar until soft peaks form.
7. Stir a small spoonful of the whites into the butter mix.
8. Add the lemon zest.
9. Sift flour, potato starch, and baking powder. Fold half into the batter. Fold in the rest.
10. Fold in the remaining egg whites.
11. Fill the pan and bake about 40 minutes. A skewer must come out clean.
12. Leave the cake in the pan until cold.
Lemon syrup
13. Heat lemon juice and sugar. Simmer 5 to 6 minutes.
14. Pour over the warm cake while it is still in the pan.
Lemon icing
15. Mix zest and juice. Let it sit 15 minutes.
16. Strain out the zest.
17. Mix the lemon juice with powdered sugar until smooth and thick enough to stay on the cake.
18. Spread on the cooled cake.
