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.
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Yields: 1 loaf
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
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- Sift flour and baking powder and set aside.
- 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.
- 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.
- Fold in sifted flour mixture in 3 batches.
- Next add in yogurt and fold thoroughly till combined.
- Pour the batter into the prepared loaf tin. Sprinkle some almond flakes on top as decoration if you wish.
- Bake at 180C for about 35 to 40 minutes or when skewer insert in the centre and come out clean.
- Remove cake from the oven and allow to cool in the pan for 10 minutes.
- Transfer cake to rack and cool completely before cutting it.