Dutch Butter Cake

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #34934

May 16, 2020



"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 recipe yields 6 servings
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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 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 & Variations


No special items needed.

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