Boterkoek (Dutch Butter Cake)
By Chef Hungary (@chef_hungary)
Ingredients
- 2 cups all-purpose flour
- 1 cup butter (softened (preferably high quality Irish butter))
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- 1Preheat the oven to 350 degrees Fahrenheit.
- 2In a medium-sized bowl, whisk together the butter and sugar until creamy.
- 3In 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.
- 4Add the lemon zest, vanilla extract, and salt to the bowl, and whisk again.
- 5Sift 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.
- 6Spray 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.
- 7Create lines on the dough with a fork. Use the remaining egg wash and brush it over the dough.
- 8Bake 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.
- 9Let 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.