Dutch Butter Cake
"This tasty recipe came from my mother, Constance Wagner, who received it from a friend, Ruth Sutcliffe. It can be served with fresh fruit."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (92.5 g)
- Calories 317.9
- Total Fat - 19.5 g
- Saturated Fat - 11.1 g
- Cholesterol - 191.9 mg
- Sodium - 229.5 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 0.4 g
- Sugars - 16.8 g
- Protein - 7.1 g
- Calcium - 37.4 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
With butter at room temperature, cream sugar and butter, adding lemon peel and salt.
Step 2
Blend in the flour and egg.
Step 3
Spread batter evenly in one 8-inch round cake pannnnn.
Step 4
Bake about 20-30 minutes at 350' - 400' F.
Step 5
Cool on rack.
Tips
No special items needed.