YOGURT BUTTER CAKE...

YOGURT BUTTER CAKE RECIPE

adapted from :    bakewithpaws.com

yields :    1 loaf

Ingredients :

245  gm  plain flour

1 1/2  tsp.  baking powder

175  gm  butter,  room temperature  (I used salted butter)

130  gm  caster sugar  (original recipe uses  200 gm)

3  eggs  (large)

4  tbsp.  plain yogurt

1/4  tsp.  salt

Utensil :    8 x 4 x 2 inches aluminium foil pan

Instructions :

1.  Preheat oven to 180'C.  Line a loaf tin with baking paper.  Set aside.

2.  Sift flour and baking powder and set aside.

3.  Using a stand mixer with paddle attachment, cream butter and caster sugar 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 scrape 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.  (I sprinkle some cherries on top, this is optional).

8.  Bake at 180'C for about 35 to 40 minutes or when skewer insert in the centre comes out clean.

9.  Remove cake from the oven and allow to cool in the pan for 10 minutes.  Transfer cake to wire rack to cool completely before cutting it.