Sweet Yoghurt Butter Cake

Sweet Yoghurt Butter Cake

INGREDIENTS:

245 grams (2 cups) plain flour
1 ½ tsp baking powder
175g butter, room temperature
130g Caster Sugar (Original recipe uses 200g)
3 large eggs
4 tbsp plain yoghurt
1/4 tsp salt

METHOD:

1. Preheat oven to 180°C. Line a loaf tin with baking

   paper.

   Sift flour and baking powder and set aside

2. Using a stand mixer with the paddle attachment, cream

   butter, and caster sugar medium-high speed until pale

   and fluffy. Add in the pinch of salt in the middle of the

   beating.

3. 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.

   Fold in sifted flour mixture in 3 batches.

4. Next yoghurt and fold thoroughly till combined.

   Pour the batter into the prepared loaf tin.

5. Bake at 180C for about 35 to 40 minutes or when

   skewer inserts in the centre and come out clean.

6. Remove cake from the oven and allow to cool in the pan

   for 10 minutes.

7. Transfer cake to rack and cool completely before cutting

   it

8. Enjoy your Sweet Yoghurt Butter Cake