Nederlander Boterkoeken (Dutch Butter Cake) is a traditional recipe from the Netherlands for a classic flour and butter sponge cake flavoured with grated lemon zest. The full recipe is presented here and I hope you enjoy this classic Dutch version of: Dutch Butter Cake (Nederlander Boterkoeken).
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Ingredients:
200g flour
125g butter
150g sugar
1 egg
freshly-grated zest of 1 lemon or 1/2 tsp almond extract
Method:
Cream together the the butter and sugar until light and fluffy then sift-in the flour and stir to combine. Beat the egg in a bowl and add half to the flour along with the lemon zest. Cream together then turn into a 22cm square pan that's been greased and floured. Transfer to an oven pre-heated to 180°C and bake for 12 minutes. At the end of this time brush the top of the cake with the remaining beaten egg. Return to the oven and cook for a further 12 minutes.
The cake is ready when golden brown and when a skewer inserted into the centre of the cake emerges cleanly. When ready remove the cake from the oven and allow to cool for 10 minutes in the tin before cutting into squares and transferring to a wire rack to cool completely.
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