Yogurt Butter Cake

 

To bake this, I used the Lemon Yogurt Butter Cake recipe (from previous post) with lemon omitted and I increased the amount of yogurt to replace the liquid of lemon.  Unfortunately, I used the wrong size of cake tin and the cake couldn’t fit after rising.  As a result, the cake looks a little ugly but it is still delicious.  The loaf tin mentioned below should be correct size.

 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

 

Yields:  1 loaf

 

INGREDIENTS:

 

245g all-purposed flour

1 ½  tsp baking powder

175g unsalted butter, room temperature

110g caster Sugar (Please increase sugar amount if you like sweeter)

3 eggs (big)

Pinch of salt

6 tbsp plain yogurt

½ tsp vanilla extract (optional if you do not want too much of Yogurt aroma)

 

Utensil:  9 X 4 X 3 inches (23 X 10 X 7.5 cm) loaf tin

 

METHOD:

  1. Preheat oven to 180°C.  Line a loaf tin with baking paper.
  2. Sift flour and baking powder and set aside.
  3. Using a stand mixer with paddle attachment, cream butter and caster sugar medium-high speed until pale and fluffy.  Add in the pinch of salt in the middle of beating.
  4. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl to make sure all are well beaten.
  5. Fold in sifted flour mixture in 3 batches.
  6. Next add in yogurt and fold thoroughly till combined.
  7. Pour the batter into the prepared loaf tin.  Sprinkle some almond flakes on top as decoration if you wish.
  8. Bake at 180C for about 35 to 40  minutes or when skewer insert in the centre and come out clean.
  9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
  10. Transfer cake to rack and cool completely before cutting it.

 

 

Bake With Paws

6 Comments

    • Hi Aileen,
      Thank you for pointing the typing error. It should be 110g sugar.
      My sincere apologies.
      Cheers:)

    • Hi Susan,

      Thank you for your support and following my baking and cooking adventure.

      I will do my best to share the best recipe:)

      Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *