Indulge in this Yogurt Butter Cake—a dessert that’s soft inside, slightly crisp on the outside, and perfectly balanced in sweetness. With a simple jar of yogurt as the starting point, this cake turns everyday ingredients into a tender, delicious treat ideal for afternoon tea, brunch, or a light dessert.
Yogurt Butter Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Plain flour | 245g / 8.6 oz (2 cups) |
| Baking powder | 1 ½ tsp |
| Butter, room temperature | 175g / 6.2 oz (3/4 cup) |
| Caster sugar | 130g / 4.6 oz (2/3 cup) |
| Eggs | 3 large |
| Plain yoghurt | 4 tbsp |
| Salt | 1/4 tsp |
Instructions:
- Preheat your oven to 180°C and line a loaf tin with baking paper.
- Sift together the flour and baking powder twice to ensure a lump-free mixture. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and caster sugar on medium-high speed until pale and fluffy. Add the salt midway through mixing.
- Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides as needed to ensure an even mixture.
- Fold in the sifted flour mixture in three portions, gently mixing to preserve the airiness of the batter.
- Add the yogurt and fold until fully combined. Take care not to overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake at 180°C for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This Yogurt Butter Cake is delightfully soft, moist, and slightly dense without being heavy. A light brushing of lemon syrup while warm adds a citrus-kissed glaze, creating a crisp, aromatic finish that makes this cake irresistible.
