Lemon Halfmoons Recipe

Name: Lemon Halfmoons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cake; 2/3 cup soft butter; 3/4 cup sugar; 1 1/4 cups flour; 4 eggs; 1 vanilla pod; 1/2 lemon juiced; 1 teaspoon baking powder; 1 1/2 lemon, zested; 3 ounces marzipan; 2 tablespoons Maple syrup; Frosting; 1 cup confectioners sugar; 1 lemon, juiced; Yellow food coloring

Servings: persons

Cake
2/3 cup soft butter
3/4 cup sugar
1 1/4 cups flour
4 eggs
1 vanilla pod
1/2 lemon juiced
1 teaspoon baking powder
1 1/2 lemon, zested
3 ounces marzipan
2 tablespoons Maple syrup
Frosting
1 cup confectioners sugar
1 lemon, juiced
Yellow food coloring

1
Start by mixing sugar, butter, marzipan, lemon zest and maple syrup at low speed with a mixer until you have a smooth mass.
2
The add the lemon juice and the eggs one at a time - giving each egg time to froth a bit.
3
Finally add the flour mixed with baking powder.
4
Scrap into round pan and bake for 20-30 minutes at 200 C.
5
While it bakes make a frosting of 150 grams confectioners sugar and lemon juice - I used the juice of about three quarter of a lemon - adding a bit of yellow food color for an authentic look.
6
Let cake cool and then frost it and drizzle a bit of lemon zest on top - cut in half.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 2/3 cup soft butter, 3/4 cup sugar, 1 1/4 cups flour, and more.

Yes, Lemon Halfmoons falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Halfmoons

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