Dutch Butter Cake
Dutch Butter Cake, known locally as Boterkoek is half way between a shortbread and cake with its buttery flavor that can be flavored with ground spices or lemon zest or plain on its own.
Servings 12
Calories 292kcal
Ingredients
- 260 grams / 1 ⅔ cups - 1 tablespoon plain flour
- 200 grams / 1 cup superfine/caster sugar
- ¼ teaspoon sea salt
- 225 grams / 7.93 ounces butter room temperature
- 2 grams / 1 teaspoon lemon zest finely chopped
- 5 grams / 1 teaspoon lemon juice
- 35 grams / 1 small egg room temperature and lightly beaten
Instructions
- Preheat the oven to 180C/350F and line a cake tin with greaseproof paper.
- Toss the flour, sugar, salt, butter and lemon zest into a bowl and beat on the lowest setting until combined and no dry portions remain in the base of your bowl.
- Spoon the batter into a cake tin and smooth out evenly.
- Mark a cross hatch pattern into the top of your cake with a fork.
- Brush lightly with the egg.
- Bake for 20 minutes, until golden and slightly jiggly in the center.
- Remove and allow to cool to room temperature.
- Optional: If it has risen unevenly during baking, press lightly over the whole surface with the back of a tablespoon to even out.
- Chill for 2 hours before slicing.
- Slice and serve.
- Dig in with a cup of coffee on the side.
- Enjoy!
Video
Notes
- Egg: Room temperature egg is used for the egg wash here, you could replace with milk, if you prefer.
- (Optional) Lemon zest and juice: Verna lemons were most easy to source for this recipe, but honestly, any unwaxed lemon you have on hand works. You will want the skin to be as blemish free as possible for the zest. Though it is not essential for a traditional butter cake as it can be made with or without. Alternatively, you could simply add a dash of ground cinnamon to the cake instead of adding lemon zest.
- Cake tin: A spring form tin that is 20 cm or 8 inches was used, however, a standard cake tin of similar size would also work well.
Nutrition
Calories: 292kcal