Dutch Almond Butter Cake

Instructions

1. Prepare the baking dish
   Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan or springform pan and line the bottom with parchment paper.
2. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This is crucial for the cake's texture, so don't rush this step.
3. Add wet ingredients
   Add the egg yolk, almond extract, and vanilla extract to the butter mixture. Beat until well combined. If using, add the lemon zest at this stage.
4. Incorporate dry ingredients
   Gradually fold in the flour, ground almonds, and salt until just combined. The dough will be thick and somewhat sticky, similar to cookie dough consistency.
5. Shape and decorate
   Press the dough evenly into the prepared pan. Smooth the top with a spatula. Using a fork, create a traditional diamond pattern on top by making parallel lines in one direction, then crossing them with lines in the other direction.
6. Prepare the glaze
   Lightly beat the reserved egg white. Brush it over the top of the cake. Sprinkle with sliced almonds, pressing them gently into the surface.
7. Bake the cake
   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are slightly darker. The center should remain slightly soft as the cake will continue to set as it cools.
8. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Traditionally, Dutch butter cake is served at room temperature, cut into small wedges or squares to accompany coffee or tea.