Side Pannel
Dutch Butter Cake Recipe
Dutch Butter Cake Recipe
- Recipe Submitted by maryjosh on 03/14/2018
Ingredients List
- 1 cup butter 250 grams
- 1 cup sugar 250 grams - preferably caster sugar (a fine sugar)
- 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- pinch of salt
- 1 egg
- 2 cups all-purpose flour
Directions
Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.
Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.
Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
Bake in the oven for 20-25 minutes, till golden.
To serve, cut small triangle pieces or little cubes.
When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.
Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.
Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
Bake in the oven for 20-25 minutes, till golden.
To serve, cut small triangle pieces or little cubes.
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