Boterkoek Dutch Butter Cake
A rich, buttery, golden Dutch cake that is somewhere between shortbread and cake, with a hint of lemon.
- Time55 min
- LevelEasy
- Costabout £0.28 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm round cake tin.
- 2
Beat the butter and sugar for 3 minutes until pale and creamy. Beat in the egg, vanilla, lemon zest and salt.
- 3
Fold in the flour to make a thick, soft dough.
- 4
Press the dough into the tin and smooth the top. Brush with the egg yolk mixed with 1 tsp water, then score a criss cross pattern across the top with a fork.
- 5
Bake for 30 to 35 minutes until deep golden and a skewer comes out clean.
35 min - 6
Cool in the tin for 15 minutes before lifting out. Cut into small wedges, because it is very rich.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
