Butter Cake with Sour Cream or Crème Fraiche

A simple but delicious cake recipe:

Pour the flour into a large bowl. Crumble yeast into the lukewarm milk, let it melt and add to the flour form. Add two tablespoons of sour cream or crème fraiche, 75 g sugar, salt, 100 g soft butter flakes, eggs and the grated zest of half a lemon. Knead everything together with the dough hook of the mixer at the beginning, then with your hands until a smooth dough is formed.

Cover and let rise in a warm place for about an hour, until the dough has doubled in volume. Knead dough heartily on floured surface, roll out and press into greased grease pan of oven. Press indentations into the dough with your knuckle. Cover and let rise for 15 minutes. Remaining butter flakes and remaining sugar on the dough form. Place in oven heated to 225 degrees, fan 200 degrees, gas mark 4 and bake for about ten to 15 minutes. Stir the remaining sour cream or crème fraiche, the remaining grated lemon zest and vanilla sugar and spread on the hot cake.

Nutritional values: per piece about 205 calories, 11 g fat.

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