Lemon moon cake is a proper people's classic here in Denmark, from the petrol station to the boardroom! Here's a super yummy recipe - soft, juicy and super easy to make. Enjoy!

Directions

1. Preheat your oven to 175 degrees fan assisted.

2. Mix the dry ingredients well in a bowl: Flour, sugar, baking powder, vanilla sugar and salt.

3. Whisk the wet ingredients in a separate bowls: Fine zest from a rinsed lemon, lemon juice, egg, yoghurt and oil. Then add the dry ingredients and whisk well for 2-3 minutes.

4. Butter a round cake tin (about 25-30 cm in diameter) and pour in the batter. Bake for 35-45 minutes - or until no batter sticks when poked with a knitting needle.

5. While the cake bakes, prep the icing. Mix powdered sugar, fine zest from a rinsed lemon, lemon juice, food colouring and perhaps a splash of water if the lemon used was a bit lacking in juice. Mix the icing well - you don't want it to be too runny.

6. Remove the cake from the oven and let cool a bit. Apply the icing - as thick as you like!

7. The cake can of course be eaten day of, but will stay fresh and spongey in the fridge for a day or two.

8. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help add ingredients to the bowl. They can also help whisk the batter and make the icing.