Boterkoek

Dutch Boterkoek (Butter Cake)

A classic Dutch butter cake with a tender, shortbread-like crumb and a crackly sugar top. Served in thin slices alongside coffee, it is a staple of Dutch baking.

Prep

15 min

Cook

30 min

Total

45 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •225 g (1 cup) unsalted butter, softened, European-style butter preferred; substitute regular unsalted butter if needed
• •200 g (1 cup) granulated sugar
• •1 whole large egg, plus 1 extra yolk for topping
• •1 whole lemon, zest only, finely grated; traditionally the zest of one lemon
• •1 tbsp lemon juice, freshly squeezed
• •250 g (2 cups) all-purpose flour, spooned and leveled
• •0.5 tsp salt
• •1 tbsp granulated sugar, for topping, for the crackly crust

Steps

1. 1 Preheat the oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake pan or springform pan and line the base with parchment paper.
2. 2 In a large bowl, beat the softened butter with 200 g sugar until pale and fluffy, about 3 minutes. Beat in the whole egg, the lemon zest, and the lemon juice until smooth.
3. 3 Sift in the flour and salt, then mix on low speed just until a soft, slightly sticky dough comes together. Do not overmix.
4. 4 Press the dough evenly into the prepared pan with dampened hands, smoothing the surface flat to the edges.
5. 5 In a small bowl, beat the extra egg yolk with 1 teaspoon of water and brush it evenly over the top of the dough.
6. 6 Sprinkle the 1 tablespoon of sugar evenly over the top. Drag the tines of a fork across the surface in a crosshatch or wavy pattern to create the traditional crackly finish.
7. 7 Bake on the middle rack for 28 to 32 minutes, until the top is deeply golden brown and the edges are set; the center should still feel slightly soft but not wet. The internal temperature should reach about 95°C (200°F).
8. 8 Cool completely in the pan on a wire rack before slicing. Cut into thin wedges or squares with a sharp knife. Boterkoek is traditionally served at room temperature with coffee.