Yogurt Butter Cake

by - December 26, 2018




This recipe is adapted from Lemon Yogurt Butter from Cuisine Paradise with some modification.

Yogurt Butter Cake Recipe


Yields:  1 loaf

INGREDIENTS:

245g plain flour
1 ½  tsp baking powder
175g butter, room temperature (I used salted butter)
130g caster Sugar (Original recipe uses 200g)
3 eggs (big)
4 tbsp plain yogurt
1/4 tsp salt  

Utensil:  8 X 4 X 2 inches aluminium foil pan

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 speed until pale and fluffy (approximately 10 - 15 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 yogurt and fold thoroughly till combined.
  7. Pour the batter into the prepared loaf tin.  
  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.

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2 comments

  1. WOW this cake looks so delicious and moist! I love that texture!

    ReplyDelete