Norwegian Lemon Sheet Cake – Mor Monsen !

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Norwegian Lemon Sheet Cake – Mor Monsen !

Tilbake til oppskriften på norsk !

This cake contains so mush eggs,  that it looks almost yellow. It is super moist, tasty, and absolutely delicious.
Some bakes it only for Christmas, other baked the whole year round and I … I MUST bake it in the spring and for Easter.

  • 9 oz (250 gr) butter
  • 9 oz (250 gr) sugar
  • 5 eggs
  • 9 oz (250 gr) flour
  • 1 teaspoon baking powder
  • 1 large lemon (juice and grated rind)
  • 2.5 oz (75 gr) currants
  • 1.5 oz (50 gr) raisins
  • almond slices
  • pearl sugar (large sugar)

Wash the lemon and grate peel . The white stuff under the skin does not taste good, so do not grate too deep.

Squeeze  the  juice from the lemon, and strain it free from lemon seeds.

In your mixing bowl add butter (at room temperature)  and sugar. Cream together until white and fluffy at medium speed. That will takes a few minutes.

Scrape  the sides of the mixing bowl, using a rubber spatula, if necessary.
Turn the mixer to low speed, and add eggs.  One by one,  and combine well between each addition.

Because there are added so many eggs , the  butter mixture will look a bit lumpy and loose  as they are added. But that is just fine !

Poure in the lemon juice and zest.

With mixer  still on low speed, add the flour and baking powder and mix just barely blendet.

Stop the mixer and scrape the sides of the mixing bowl again.  Turn the mixer on full speeed for 10 seconds  and STOP!
The batter is ready

Fold in the currants 1.5 oz (50 gr) and raisins 1.5 oz (50 gr) gently into batter.
Poure the into a  8″ x  8″ (20 x 20 cm) pan and level top. It is wise to coat the pan with parchment paper first.

Sprinkle remaining currants, pearl sugar and  almond slices on top.

Bake the cake  in center of the oven at 350 F(180 degrees) for  30 – 35 minutes ,
Until a stick poked in center of cake comes out dry.
Cool in the pan for 20 minutes before tranfering it onto a wire rack.


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By | 2011-03-31T07:30:21+00:00 mars 31st, 2011|Bites - Bars !, Cakes, Holidays|5 Comments

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  1. home delivery of meyer lemons april 11, 2011 at 5:23 pm - Reply

    One way to strain the lemon seeds out is by using a lemon wrap like chefs use. You can just use a cheesecloth or you can use handy lemon wraps ( )

  2. salmon online april 21, 2011 at 7:54 pm - Reply

    Every year I host a potluck dinner where everyone is asked to bring a lemon dish, from entrees to desserts to beverages and cocktails. Everything has to have a touch of lemons in it. I just know your homemade Norwegian Lemon Sheet Cake recipe will be a big hit.

    Loads of appreciative applause to you in advance from my fresh lemon potluck dinner guests,

    • sweets to share april 21, 2011 at 9:36 pm - Reply

      Thank you for coming back with so nice feedback ! I just love lemon 🙂
      Happy Easter to you and your famely 🙂

  3. […] On the way to Mo, I stopped at a small supermarket and bought the only two edibles that I crave here. Every time I do a cycle tour, I discover food that I’ve never had anywhere else, and some of it I like so much I crave it when I’m in the saddle. I can’t say that Norway has particularly tickled my taste buds, but that’s probably because of the cost of food here. But there are two cakes that I really, really like and I absolutely must try to find the recipe for them: This is basically a sponge with a cinnammon filling. When I got it home my son loved it, but my wife thought it was a bit boring. Mor Monsen is a bit like French Quatres Quarts – but it”s got currents and almonds in it. I found a good recipe for it here […]

  4. James august 23, 2012 at 9:44 am - Reply


    Just wanted to write to tell you that I loved this cake while I was in Norway and I was looking for a recipe for it. This one is the best I’ve found! It truly is a lovely cake, and easy to make! Thanks very much for posting this (I’ve put a link to it on my own blog).


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