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This is a Dutch recipe for buttercake. It produces a medium density cake with a delicate lemon aroma. Delicious!

Hanneke Hartkoorn

Serves: 15 

  • 2 tablespoons grated lemon zest
  • 1 tablespoon white sugar
  • 280g butter, softened
  • 1 1/4 cups white sugar
  • 1 1/4 teaspoons vanilla sugar
  • 1 teaspoon salt
  • 5 eggs
  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder

Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

  1. Preheat oven to 180 degrees C. Grease and flour one 25cm loaf tin.
  2. Mix grated lemon zest with 1 tablespoon sugar.
  3. Beat butter and sugar with vanilla sugar and lemon zest until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.
  4. Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf tin.
  5. Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.

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