A D anish lemon cake made with marzipan, this cake is tender and so moist and bursting with lemon flavor.
The marzipan lends a moist texture and rich buttery flavor to this cake.
I use a mix of all-purpose flour and potato starch in this lemon cake. The potato starch produces a superfine texture, with tiny little holes in the crumbs.
I've always loved the combination of sour cream and lemon in my cakes. Sour cream adds moisture and flavor to this cake.
This Danish Lemon cake tastes even better the day after. As with many butter-rich cakes, it actually improves with time, and the lemon flavor develops with leisurely rest.
This Danish-style lemon cake is kind of like a lemon loaf/pound cake but made with marzipan, if you don't have a round springform make it in a loaf pan.
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