Citronmåne - Lemonmoon

 Gluten free lemonmoon (what the Danes would call Citronmåne and I guess the English speaking population would call lemon drizzle).

The sponge:

300 g softened butter

300 g caster sugar

200 g grated marzipan

Zest of two organic lemons

2 teaspoons of vanilla

6 eggs

150 g ground almonds

60 g potato flour

juice from two lemons

Icing: 

200 g icing sugar

juice from a lemon

Heat the oven to 185 C fan

Beat the butter, sugar, marzipan, lemon zest and vanilla together until light and fluffy. Add one egg at a time, beat well between each egg addition. Mix ground almonds, potato flour and baking powder before adding the dry ingredients and lemon juice to the mixture. Put the batter in a 25 cm tin and bake for approx. 50 min. Leave to cool afterwards

Mix the icing sugar with the lemon juice to a thick icing. If you want a more yellow colour, add a bit of fruit- or paste colour. I used Lemon yellow paste colour. Cover the cake with the icing. Enjoy