Reviewed: Jul. 11, 2010

Even if the Dutch lost the world cup, I sure looked good baking this cake. I added a bit more lemon zest and just used regular vanilla vs vanilla sugar. My oven is new to me (just moved) so the baking time/temp was off, but I know that was just technical, people loved this cake. And called it pie

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Roseville, Minnesota, USA

Reviewed: Sep. 15, 2009

I made this once with the exact ingredients called for, and once altering the them per a reviewer -- both came out great but different in texture and height (I used extra large eggs in both recipes and a 9" cakepan). The first time I baked it for 40 minutes with the exact ingredients called for. It came out cakelike in a fluffy texture, buttery, and lemony. After the first 20 minutes baking, I put 12 whole almonds all around the edge with the point toward the middle, which gave it a pretty decoration when I sliced it up. The second time I made it, I used the ingredients from a reviewer -- with 1 1/8 cups each of flour, sugar, and butter. This one turned out very moist, much more dense and about 1.5" high. I believe to get more of a cookie consistency you'd definitely have to use a 10" cake pan. I didn't have any vanilla sugar, so I mixed 1/4 tsp liquid vanilla with 1/2 cup granulated sugar and will use the leftovers for another recipe. Both ways preparing this were really good. Thanks :)

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Reviewer:

CASTILLOCA

Reviewed: May 19, 2009

I don't know what I did wrong. The cake looks great and tastes fine but it is very dry. The only way we could eat it is with some strawberries and milk poured over it.

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Reviewer:

COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Jan. 23, 2009

Lots of confusion... let me (a Dutch person) explain... First of all: I have no idea what this recipe produces, but the picture looks like "boterkoek". In The Netherlands, we have both "boterkoek" and "botercake". Botercake = pound cake. (A dense, rectangular yellow pound cake, made with butter) Boterkoek = A kind of thick buttery cookie, always round in shape. Very dense. Softer than dutch cookies, little firmer than American cookies usually are. The word 'koek' can mean 'cake' in Dutch (old fashioned), but nowadays almost always means 'cookie'. The word 'cake' is most commonly used in Dutch for pound cakes (the rectangular kind). Large round, frosted cakes like in America are often called "taart" in Dutch, which means "pie". (So used for both round cakes and pies)

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Reviewer:

Someone

Cooking Level: Expert

Reviewed: Dec. 3, 2008

This was SOOO yummy. The lemon is very subtle and, reading the other reviews, this, IS a cake. I used the measurements given by Hanneke in her comment, since they were changed by the website. I think she put them in metric. Her original recipe apparently required 250 grams each of butter, sugar and flour. If you calculate, this is 1.1 cups of each. I just used 1 1/8 cup each of butter, sugar and flour and it came out moist and tasty. 2 cups of flour would probably make it pretty dry! Thanks for the recipe Hanneke!

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Reviewer:

Winding Rose

Reviewed: Jul. 24, 2008

It's just O.K. You will not be missing anything if you do not make this one. It is not bad but it's not worth the wait (60 mins.

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Reviewer:

LOVELAMBERT

Reviewed: Oct. 19, 2007

The metric conversion of ingredient amounts from the original recipe submission were updated by the Allrecipes Staff on 10/19/2007.

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Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Aug. 31, 2007

Not at all like the boterkoek I grew up eating. I wanted to surprise my Mom with this on her 82nd birthday, but it was just ordinary cake.

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Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: Aug. 25, 2007

Actually something strange happened to this recipe. In the original recipe I submitted a very long time ago, there were equal quantities of butter, sugar and flour. The measurement of each of these three should be 50 grams per egg. So a 5 egg recipe requires 250 grams butter, 250 grams sugar and 250 grams flour. I'm sure if you try this the result will turn out better! In August I have submitted the recipe for the BOTERKOEK that some of the reviewers here are talking about. BoterKOEK is completely different from BoterCAKE. Unfortunately this recipe is not public yet.

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Reviewer:

hanneke hartkoorn

Reviewed: May 26, 2007

I'm from Germany and I love our buttercake there, so I was somewhat exited to find a recipe and try this (dutch) recipe. Unfortunately it turned out pretty dry and bland in my opinion. My guests liked it and I will make it again for them (also the rating is for them - I would have given it only 3 stars). I'm looking forward to get some hints here to improve the cake! :)

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