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Dutch Butter Cake (Boterkoek)

Added by nisi_nia November 1, 2017 @ 11:19 PM
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Dutch Butter Cake (Boterkoek)

If you opt to use unsalted butter in this ultrarich shortbread-like cake, increase the kosher salt to 1 teaspoon, otherwise the flavor will fall flat. And if you're so inclined, this is the place to splurge on high-fat, European-style butter or cultured butter. It's best to err on the side of overbaking, as the cake will have a raw, starchy flavor if underbaked. If you don’t have a springform pan, use a 9-inch-round cake pan coated with cooking spray and dusted with flour. Let the cake cool in the pan, then invert it onto a wire rack to remove.

Tip: Don't begin beating the butter and sugar until the butter is softened, then cream the mixture for a full 3 minutes. The batter needs to be very light and fluffy before the eggs are added, or it will bake up too dense.


  • 2 large eggs (1 egg separated)
  • 1 teaspoon vanilla extract
  • 16 tablespoons (2 sticks) salted butter, room temperature
  • 198 grams (1 cup) white sugar
  • 1 teaspoon grated lemon zest (1 lemon)
  • 3/4 teaspoon kosher salt
  • 216 grams (1⅔ cups) all-purpose flour, plus more for pan


  1. Heat the oven to 375°F with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour, tapping out the excess. In a small bowl, whisk together 1 whole egg, the second egg yolk and the vanilla. In another small bowl, lightly beat the remaining egg white.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest and salt on medium-high until very light and fluffy, a full 3 minutes. With the mixer running on medium-low, gradually pour in the beaten eggs, then increase to medium-high and beat, scraping down the bowl as needed, until fully incorporated, about 10 seconds. Reduce to low, gradually add the flour and mix until just combined, 10 to 15 seconds.
  3. Transfer the batter to the prepared pan. Use a small offset spatula to spread the batter into an even layer all the way to edges of the pan, then smooth the surface. Lightly brush with the egg white. Using a fork, score the surface with a crosshatch pattern. Bake for 15 minutes, then reduce the oven to 325°F and bake until golden brown and the center is firm when gently pressed with a finger, another 25 to 30 minutes. Let cool in the pan on a wire rack for 30 minutes. Remove the pan sides and serve warm or let cool to room temperature.