Dutch Butter Cake (Boterkoek)

By KDHarmon

Ingredients

• 2 2 2 large eggs (1 egg separated)
• 1 1 1 teaspoon vanilla extract
• 16 16 16 tablespoons (2 sticks) salted butter, room temperature
• 198 198 198 grams (1 cup) white sugar
• 1 1 1 teaspoon grated lemon zest (1 lemon)
• 3/4 3/4 3/4 teaspoon kosher salt
• 216 216 216 grams (12/3 cups) all-purpose flour, plus more for pan

Details

Servings 10
Adapted from 177milkstreet.com

Preparation

Step 1

Heat the oven to 375°F with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour, tapping out the excess.

In a small bowl, whisk together 1 whole egg, the second egg yolk and the vanilla. In another small bowl, lightly beat the remaining egg white.

Transfer the batter to the prepared pan. Use a small offset spatula to spread the batter into an even layer all the way to edges of the pan, then smooth the surface. Lightly brush with the egg white. Using a fork, score the surface with a crosshatch pattern. Bake for 15 minutes, then reduce the oven to 325°F and bake until golden brown and the center is firm when gently pressed with a finger, another 25 to 30 minutes.

Let cool in the pan on a wire rack for 30 minutes. Remove the pan sides and serve warm or let cool to room temperature.

Makes 10 servings.