Boterkoek (Dutch Butter Cake)

Preheat the oven to 350 degrees Fahrenheit.

In a medium-sized bowl, whisk together the butter and sugar until creamy.

In a small bowl, whisk the egg and add 2/3 of the whisked egg to the bowl with the butter mixture. Set the remaining egg aside for later.

Add the lemon zest, vanilla extract, and salt to the bowl, and whisk again.

Sift the flour and add to the bowl. From this point, don’t whisk but use a wooden spatula to fold it in until the dough is well combined.

Spray a 22-cm pie pan which non-stick spray. Transfer the dough to the prepared pie pan and spread it out evenly with a wooden spoon or fork.

Create lines on the dough with a fork. Use the remaining egg wash and brush it over the dough.

Bake the cake at 350 degrees Fahrenheit for about 30 to 35 minutes or until golden brown. Every oven cooks slightly differently, so the cooking time can vary.

Let the cake completely cool completely, for at least one hour. Then place it the fridge for another 30 minutes or more to let the butter harden.