A Dutch Butter Cake (Boterkoek), is a large flat round cake that is traditionally largely prepared with full-cream butter. It is an old Dutch delicacy. It is easy to make and really delicious
Position an oven rack in the middle of the oven. Preheat the oven (conventional) to 170℃ / 340 °F. Grease the baking tin with butter and place a piece of parchment paper on top.
butter
In a large bowl, use an electric mixer to beat the butter with the sugars and salt until light and creamy. Add ¾ egg, reserve ¼ of the egg to brush over the top.
300 gram unsalted butter, 300 gram granulated sugar, ½ tsp of salt, 1 beaten egg
Stir in the vanilla extract (and almond extract if you want to use it). Add the all-purpose flour and the lemon zest and mix everything until combined. The dough will be stiff.
Press the dough into the prepared pan. You can smooth the cake very easily with the convex side of a spoon. Drip the spoon in warm water to smooth it even better.
Brush 1 tablespoon of the reserved egg on top of the dough. Use a fork to create a lattice pattern on top of the dough. Optionally add some almond halves for decoration.
Almond halves
Bake the butter cake in the middle of a preheated oven (170℃ / 340 °F) for about 30 minutes. Bake until the top of the cake and the edges are golden brown. It may look not ready because of the amount of butter that is used in this recipe, but it is ready! Let the cake cool down completely in its pan before slicing it, and enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.