Lemon Yogurt Butter Cake

by - July 20, 2017


Lemon Yogurt Butter Cake

Lemon Yogurt Butter Cake


This recipe has been in my baking list for some time and I finally managed to bake it.  The recipe was adapted from Cuisine Paradise with some modification.  

This Lemon Yogurt Butter Cake recipe works and the cake is deliciously moist.  I love how the smell of butter fills my kitchen when I am baking this.

If you like this cake, you may like Yogurt Butter Cake Recipe I have in my blog too.

It is advisable to read the following notes before baking.  

GENERAL NOTES

Butter

When the recipe requires room temperature butter it refers to a soft and pliable butter that is melted. The butter should not look shinny or greasy. It should still be cool to touch and not warm.  During the creaming stage of butter and sugar, the mixing will create air pockets in the butter and this will result in a soft and fluffy cake.

If the butter is too warm it will not create the desired air pockets and this will result in a dense cake.  Conversely if the butter is too cold, the butter won't expand easily and is also unable to create the desired air pocket s for a fluffy texture. Ideally, the butter needs to be soft and pliable but still cool to the touch.

Creaming Butter and Sugar

The beating (butter, sugar and egg) process has to be done slowly at a low medium speed and not more than a medium speed.  The slow speed needs to be maintained when the flour is added. The flour needs to be mixed at a low speed as a high speed would develop additional gluten that will cause the cake to rise in the oven, but sink as soon as you remove it from oven. The sinking causes the cake to be dense. In short, over creaming will make your cake dense too.  Sources from here.

Oven temperature and Baking Time

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting.  Leave the thermometer on the same rack where you place your baking.

I usually bake cakes with top and bottom heats setting.  I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake.  However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

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.

Recipe - Lemon Yogurt Butter Cake 


Yields:  1 loaf

INGREDIENTS:

245g all-purposed flour
1 ½  tsp baking powder
175g unsalted butter, room temperature
130g caster Sugar (Original recipe uses 200g)
3 eggs (big)
3 tbsp lemon juice (Original recipe uses juice of 1 whole lemon)
Zest of 1 lemon
Pinch of salt
4 tbsp plain yogurt

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 (approximately 3 to 4 minutes).  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 lemon zest, juice, salt, yogurt and fold thoroughly till combined.
  7. Pour the batter into the prepared loaf tin.  Place few slices of lemon 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.

Note:

I used only 1 teaspoon of baking powder and my cake did not rise very high.  I should have use 1 ½ teaspoon next baking.

You May Also Like

0 comments

-->