This is a Dutch recipe for 'buttercake' made with plenty of butter, of course, and lemon and vanilla for flavor.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.

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  • Mix grated lemon rind with 1 tablespoon sugar.

  • Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.

  • Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.

  • Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.

Nutrition Facts

276.2 calories; 4 g protein; 30.9 g carbohydrates; 98.6 mg cholesterol; 309.3 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2007
I grew up in a traditional Dutch family and is one of the most well known traditional Dutch Recipe. It is Boterkoek not Botercake. Also I think it is a typo that you bake in in a LOAF pan. You don't - I've never in my life seen it baked in a loaf pan. You bake it in one 10 inch round cake pan. Always. Read More
(39)

Most helpful critical review

Rating: 3 stars
05/20/2009
I don't know what I did wrong. The cake looks great and tastes fine but it is very dry. The only way we could eat it is with some strawberries and milk poured over it. Read More
(1)
25 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2007
I grew up in a traditional Dutch family and is one of the most well known traditional Dutch Recipe. It is Boterkoek not Botercake. Also I think it is a typo that you bake in in a LOAF pan. You don't - I've never in my life seen it baked in a loaf pan. You bake it in one 10 inch round cake pan. Always. Read More
(39)
Rating: 5 stars
03/20/2007
I grew up in a traditional Dutch family and is one of the most well known traditional Dutch Recipe. It is Boterkoek not Botercake. Also I think it is a typo that you bake in in a LOAF pan. You don't - I've never in my life seen it baked in a loaf pan. You bake it in one 10 inch round cake pan. Always. Read More
(39)
Rating: 5 stars
10/18/2007
Actually something strange happened to this recipe. In the original recipe I submitted a very long time ago there were equal quantities of butter sugar and flour. The measurement of each of these three should be 50 grams per egg. So a 5 egg recipe requires 250 grams butter 250 grams sugar and 250 grams flour. I'm sure if you try this the result will turn out better! In August I have submitted the recipe for the BOTERKOEK that some of the reviewers here are talking about. BoterKOEK is completely different from BoterCAKE. Unfortunately this recipe is not public yet. Read More
(28)
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Rating: 5 stars
07/11/2006
Very good!!! Baked this in a 10-in cake pan so it baked in about 30 minutes. Read More
(15)
Rating: 5 stars
12/04/2003
This is one of the best cakes to make and eat - it's moist and buttery with just the right amount of lemon and everyone who has tried it loves it! If you like getting compliments make this cake for your friends. Read More
(10)
Rating: 5 stars
01/27/2004
This is not truely a cake but a glorified cookie. It's lovely and a highly traditional desert...Most Dutch serve it to guests who visit on birthdays. It is very buttery and sweet and the texture is unusual. (Somewhat greasy and crumbly and moist) Read More
(10)
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Rating: 5 stars
12/04/2002
Only the dutch could make such a beautiful cake.......my family will treasure this recipe forever and continue to enjoy it!!!! You must try this recipe today!!!!! Read More
(9)
Rating: 5 stars
01/23/2009
Lots of confusion... let me (a Dutch person) explain... First of all: I have no idea what this recipe produces but the picture looks like "boterkoek". In The Netherlands we have both "boterkoek" and "botercake". Botercake = pound cake. (A dense rectangular yellow pound cake made with butter) Boterkoek = A kind of thick buttery cookie always round in shape. Very dense. Softer than dutch cookies little firmer than American cookies usually are. The word 'koek' can mean 'cake' in Dutch (old fashioned) but nowadays almost always means 'cookie'. The word 'cake' is most commonly used in Dutch for pound cakes (the rectangular kind). Large round frosted cakes like in America are often called "taart" in Dutch which means "pie". (So used for both round cakes and pies) Read More
(9)
Rating: 5 stars
03/11/2005
man i can't believe more people haven't rated this. what a marvelous cake. i have nothing to add except that i also did a splenda version at my brother's house out of consideration for someone's diet. i doubled and did in a bundt pan and it turned out fine. it baked considerably faster but keep in mind also that this was at altitude (5400 ft). wonderful dessert. Read More
(7)
Rating: 5 stars
12/03/2008
This was SOOO yummy. The lemon is very subtle and reading the other reviews this IS a cake. I used the measurements given by Hanneke in her comment since they were changed by the website. I think she put them in metric. Her original recipe apparently required 250 grams each of butter sugar and flour. If you calculate this is 1.1 cups of each. I just used 1 1/8 cup each of butter sugar and flour and it came out moist and tasty. 2 cups of flour would probably make it pretty dry! Thanks for the recipe Hanneke! Read More
(6)
Rating: 3 stars
05/20/2009
I don't know what I did wrong. The cake looks great and tastes fine but it is very dry. The only way we could eat it is with some strawberries and milk poured over it. Read More
(1)