Shortbread Cake Recipe

Prepare and preheat

Preheat the oven to 325°F (165°C). Lightly butter and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper, leaving a small overhang to lift the cake later. Butter the sides of the pan or spray with nonstick spray.

Cream butter and sugar

In a large mixing bowl, beat 1 cup unsalted butter (at room temperature) and 1/2 cup granulated sugar on medium speed until light, pale, and slightly fluffy, about 2–3 minutes. Scrape the bowl as needed.

Add flavoring

Beat in 1 tsp vanilla extract until incorporated, about 15–20 seconds.

Add dry ingredients

Sift or whisk together 2 cups all-purpose flour and 1/4 tsp fine sea salt in a separate bowl. With the mixer on low, gradually add the flour-salt mixture to the butter mixture in 2 additions, mixing just until combined and a soft, sandy dough forms. Do not overmix; stop when no large streaks of flour remain.

Press into pan

Transfer the dough to the prepared 8-inch pan. Use your fingers or the back of a spatula to press the dough evenly into the bottom and slightly up the sides (about 1/2 inch) to create a uniform cake thickness. Smooth the top.

Dock and chill (optional)

To avoid large air pockets, prick the surface a few times with a fork (docking). For cleaner edges and to reduce spreading, chill the filled pan in the refrigerator for 15 minutes before baking (optional).

Bake

Bake in the preheated 325°F (165°C) oven on the middle rack until the top is pale golden and the edges are slightly deeper golden, about 28–35 minutes. A toothpick inserted in the center should come out with just a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool in pan

Remove the pan from the oven and let the shortbread cake cool completely in the pan on a wire rack, at least 45 minutes to 1 hour. The cake will firm up as it cools.

Unmold

Run a thin knife around the edge if needed, then lift the cake out using the parchment overhang. Transfer to a serving plate.

Make the glaze

In a small bowl, whisk 1 cup powdered sugar with 1 1/2 tablespoons fresh lemon juice and 1 tsp lemon zest until smooth. Add more lemon juice, a few drops at a time, if needed to reach a pourable but slightly thick glaze consistency.

Glaze the cake

When the cake is completely cool, spoon the glaze over the top and spread gently with an offset spatula to the edges so some glaze drips slightly down the sides. Let the glaze set for 15–20 minutes.

Finish

Sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the set glaze and garnish with fresh berries or mint to taste. Slice into wedges and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.