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1
Sprinkle the yeast over warm water.
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2
Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted.
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3
Cool to lukewarm.
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4
Add dissolved yeast.
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5
Place the flour blended with lemon rind in a large mixing bowl, make a well in the center.
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6
Add yeast-milk mixture and the eggs.
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7
Stir until smooth.
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8
Pour into a buttered 9x13-inch baking pan, spreading dough evenly.
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9
Let rise in a warm place for about 45 minutes.
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10
Chop the butter into the mixed sugar and cinnamon to form fine particles.
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11
Sprinkle over top of risen batter.
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12
Add the almonds.
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13
Bake in hot oven (375 F) for 30 minutes, or until top is golden and syrupy.
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14
Variations: Streuselkuchen: This is much the same as Butterkuchen (Butter Cake) except that the lemon rind is omitted from the butter and a crumb topping of 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter.
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15
If desired, 1/4 tsp cinnamon may also be added to the topping mixture.
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16
Apfelbutterkuchen: (a German specialty).
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17
Prepare dough as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven.
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18
Cover apples with same Butter Topping.
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19
Almonds are an optional addition.
