How to bake Dutch Butter Cake | Bakes in 20 minutes | Serves 12

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.

Adapted from Denotenshop and Rutgerbakt

Serves 12

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

Directions:
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!

Recipe can be found at https://roamingtaste.com/dutch-butter...

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