A lemon and almond cake decorated with almonds on table with colourful tulips and a book to match

Lemon and Almond Boterkoek

Boterkoek is a classic Dutch bake, a mix between a tart and shortbread made with quality butter, resulting in a rich, dense pastry. A quick and easy bake well paired over coffee with friends.

Lemon and Almond Dutch Boterkoek

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

25-30 minutes

Boterkoek is a classic Dutch bake, a mix between a tart and shortbread made with quality butter, resulting in a rich, dense pastry. A quick and easy bake well paired over coffee with friends.

Author:

travelsthroughbooksandbakes

Image of Lemon and Almond Dutch Boterkoek

Ingredients

200g Good Quality Unsalted Butter, room temperature
200g Whitworths Caster Sugar
250g Plain Flour
1 Egg, Beaten (half for mixture and half to glaze)
Pinch of Salt
1 Lemon, Zest
2 tbsp of Lemon Juice
80g Almonds, finely chopped
Whole Almonds to top

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Directions

Preheat your oven to 180°C and prepare a springform tin by greasing and lining it with greaseproof paper.
In a bowl, cream together the butter and sugar until the mixture becomes light and fluffy.
Gradually add half of the beaten egg into the butter-sugar mixture, ensuring it's fully incorporated.
Combine the flour, salt, lemon zest, and lemon juice into the mixture, stirring well until it forms a dough-like consistency.
Mix in the almonds until evenly distributed throughout the dough.
Transfer the dough into the prepared tin, using a metal spoon to smooth it out evenly.
Beat the remaining egg and, if needed, add 2 teaspoons of milk to it. Brush this mixture over the dough.
Use a fork to create criss-cross patterns on the top of the dough. Then decorate with the remaining almonds.
Brush the top of the dough once more with the beaten egg-milk mixture.
Bake for 25-30 minutes or until the top turns golden brown.
Allow to cool before slicing and serving. Enjoy your delicious almond and lemon butter cake!