Lemon ‘Butter Cake’

Lemon 'Butter Cake'

Lemon ‘Butter Cake’


This is based on a Dutch recipe (‘Boterkoek’), something I crave once in a while. The original cake is made with real butter, and although this version isn’t as rich, it still is very nice.

You need:

°    200gr of white flour (I use spelt, as always)
°    175gr of plant based butter
°    125gr organic brown sugar
°    a pinch of salt
°    1 heaped tsp of vanilla paste (or essence, but organic, for usually ‘natural’ vanilla comes from a beaver’s castor sacs, near his bum, and is called ‘castoreum’ but not labelled like that – just in case you didn’t know 😉 )
°    zest of 1.5 lemons
°    1 tbsp non dairy milk

You do:

– preheat oven to 200C
– mix everything and put in slightly oiled baking tray. I used a muffin tray to make small cakes.
– bake for max. 20min, check at 15min, they may be fine then

Cool for about 15 minutes, pop the cake(s) out and transfer to a rack to further cool down. Keep in a container.

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