Baker: Sophie Carey
Makes: 1 large cake
Prep time: 20 minutes
Bake time: 25 minutes
Flours used: Matthews Cotswold Plain Flour

This delicious Lemon Boterkoek (Butter Cake) is a perfect accompaniment for your tea or coffee. Pure indulgence, packed with sugar and butter - filling your mouth like a wonderful shortbread. 

Want to hear more about this recipe? Check out Episode 9 of the Foodbod Pod here now.


  1. Use a dough hook to mix the butter and sugar with the vanilla and lemon zest
  2. Add in the egg and mix again until just incorporated
  3. Add the flour and mix until a dough forms (it will be very soft)
  4. Tip the dough onto a floured surface and give a very gentle knead until it comes together
  5. Wrap in clingfilm and rest in the fridge for 10 minutes
  6. Grease and line a cake tin, and press the cake dough in, making it as flat as possible on top
  7. Sprinkle with more sugar and bake at 175 degrees Celsius for 20-25 minutes
  8. Ignore the pool of butter and sugar which will form on the top - this will go away as the cake bakes!
  9. Leave to cool for at least 20 minutes in the tin before turning out. 

Traditionally this cake is served cut into 1-inch squares with a cup of coffee
or tea, as pictured. 

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