Hungarian Butter Cakes Recipe

Name: Hungarian Butter Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; ½ teaspoon salt; ½ cup sugar; 1 ½ teaspoons baking powder; ½ cup butter; ½ cup lard; 4 egg yolks, beaten; 1 cup sour cream; 12 lemon, juice and rind of; 2 cups walnuts, finely ground; ½ cup sugar; 3 egg whites; 12 fresh lemon rind, grated

Servings: persons

4 cups flour
½ teaspoon salt
½ cup sugar
1 ½ teaspoons baking powder
½ cup butter
½ cup lard
4 egg yolks, beaten
1 cup sour cream
12 lemon, juice and rind of
2 cups walnuts, finely ground
½ cup sugar
3 egg whites
12 fresh lemon rind, grated

1
Mix flour, salt, sugar, and baking powder together.
2
Work in the butter and lard as for pie dough.
3
Add beaten egg yolks, sour cream, lemon juice and rind.
4
Cut dough into four pieces.
5
Place dough in a good bowl, cover, and place in refrigerator overnight.
6
In the morning, on a floured board, roll out dough, one piece at a time, into 3-inch squares.
7
Fill with nut filling or with jam.
8
Bake on an ungreased baking sheet for 25 30 minutes in a 350 degree Fahrenheit oven.
9
Filling:.
10
Mix the walnuts, sugar, egg whites and lemon rind together.

1758

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups flour, ½ teaspoon salt, ½ cup sugar, 1 ½ teaspoons baking powder, and more.

Yes, Hungarian Butter Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hungarian Butter Cakes

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