This Dutch butter cake is an old fashion cake that is devilishly rich with butter. This cake is seriously not waistline friendly but it’s oh so yummy with every creamy bite and is a must try! It’s perfect for almost any social gathering.
In Holland, the Dutch love to eat this with coffee or tea. Boterkoek literally meaning “butter cake” is a delicious Dutch classic that is really simple to make even if you’re a rookie in the kitchen. All you need is some simple ingredients that are probably already in your kitchen, go on take a peek at. So gather your best little chefs to help make this traditional Dutch cooking recipe.
- 2 cups of all-purpose flour
- ½ teaspoon of baking (optional)
- ¾ cups of sugar
- 1 cup of butter (softened. No cheating, use real butter, the best you can find)
- 1 teaspoon of vanilla extract
- 1 egg
- 2 teaspoon grated lemon zest
- ½ cup of sliced almonds (garnish – optional)
Here’s how to make boterkoek – Dutch butter cake
Cut butter into cubes. Wash the lemon very well and dry with paper towel, peel 2 teaspoons of lemon zest with a zester or cheese grater. Beat the egg and separate 1 teaspoon and set aside. Preheat the oven to 350°F (190°C). Lightly butter a 9 inch pie pan or 8 or so ramekins.
In a large mixing bowl whisk together the butter and sugar until fluffy. Beat in the egg, lemon zest and vanilla extract until smooth. Make sure everything is well incorporated. Sift the flour and baking powder into a bowl. Mix the flour mixture in with the other ingredients and start forming a dough ball.
Dust hands with a little all-purpose flour and press dough evenly into the pie pan (or divide the dough into ramekins). Draw a diamond pattern with a fork over the top if you want to add a nice touch (or sprinkle top with shaved slices of almonds, press them down lightly. Brush top (with or without almonds) with the remaining of the egg.
Bake for about 20-30 minutes until golden brown. (Cake should be firm to touch but not hard)
Take the boterkoek out the oven and let it cool on top the stove for about 10 minutes before covering it with a flat plate (or something) and let it completely cool for at least 1 hour. You can sever the cake warm with a scoop of vanilla ice cream if you like.