A Tender, Moist Danish Lemon Cake—Made with Marzipan
This Danish-style lemon cake is everything you want in a citrus bake: bright, buttery, soft, and bursting with lemon flavor. It’s made with marzipan, which gives the cake an irresistibly moist texture and a rich, almond-kissed taste that sets it apart from your typical lemon loaf.
I use a combination of all-purpose flour and potato starch, which creates an ultra-fine crumb with those tiny, tender holes that just melt in your mouth. The potato starch brings a delicate lightness that’s hard to beat.
There’s also sour cream in the mix—one of my favorite ingredients in lemon cakes. It adds a subtle tang, enhances the moisture, and helps balance out the sweetness.
Like many butter-rich cakes, this one actually tastes better the next day. Let it rest overnight, wrapped in plastic wrap, and you’ll be rewarded with an even more flavorful, melt-in-your-mouth lemon cake the next morning.
Think of this as a lemon loaf meets a pound cake, Danish-style. It’s traditionally baked in a round springform pan, but a loaf pan works beautifully too.
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