This Yogurt butter Cake is delicious. It’s perfectly sweet, but not overly sweet. It gets slightly crisp on the outside while being super soft on the inside. The recipe starts out with one jar of yoghurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, one jar of oil. The cake transforms a few common ingredients into a dessert that’s sweet but not too sweet.
It’s a bit like a pound cake but slightly healthier, almost cutting the calories in half. There are also many ways that you can play with the recipe and dress it up, though it’s fabulous as is. It’s a great option for afternoon tea, a brunch, or as a light dinner dessert. You can also simply have it around for a few days and enjoy it as a snack.
All ingredients must be at room temperature before you start, line and grease the tins well. Cream the butter and sugar for 10 full minutes in your food mixer or with electric hand beaters – scrape down whenever it starts climbing up the bowl. Sift your flours and raising agents together at least twice – it’s a bit messy but you need to ensure they are well mixed and no lumps are allowed.
Add an egg and a spoonful of the sifted flours and whip it in until pale, light and fluffy – this stops it curdling. Stop when all ingredients are combined and do not over mix. Be gentle lowering the bowl to just over the prepared tins so you don’t knock all the masses of air you have creamed, sifted and whipped into the batter.
The cake is so easy to make and though it takes a pretty long time to bake in the oven, the texture is still soft and tender. It has a pretty tight crumb so it doesn’t crumble easily when cut. It’s denser than a regular sponge/chiffon cake but much lighter than a butter cake. The cake is super moist and a simple lemon syrup that’s brushed on while still warm yields an amazingly delicious, crisp, citrus glazed crust.
- 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
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- Sift flour and baking powder and set aside.
- 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.
- 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.
- Next yoghurt and fold thoroughly till combined.
- Pour the batter into the prepared loaf tin.
- Bake at 180C for about 35 to 40 minutes or when skewer inserts in the centre and come out clean.
- Remove cake from the oven and allow to cool in the pan for 10 minutes.
- Transfer cake to rack and cool completely before cutting it.