Of course! A Sweet Yoghurt Butter Cake is a wonderfully moist, tender, and simple cake. The yogurt ensures a soft crumb and a slight tang that balances the sweetness perfectly.
Here’s a classic and easy-to-follow recipe for a deliciously simple loaf cake.
Sweet Yoghurt Butter Cake (Simple Loaf Cake)
This cake is incredibly versatile and has a dense-yet-soft, velvety texture that’s simply irresistible.
Yields: 1 loaf cake (about 8-10 slices)
Prep time: 15 minutes
Cook time: 50-60 minutes
Ingredients
· 1 ½ cups all-purpose flour
· 2 tsp baking powder
· ½ tsp salt
· ½ cup (1 stick / 113g) unsalted butter, softened at room temperature
· ¾ cup granulated sugar
· 2 large eggs, at room temperature
· 1 tsp vanilla extract
· ½ cup plain yogurt, at room temperature (see note below)
Optional Add-ins:
· Zest of 1 lemon
· 1 cup fresh blueberries (tossed in 1 tbsp flour)
· 1 tsp cinnamon
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract (and lemon zest, if using).
- Combine Wet and Dry: With the mixer on low speed, add about one-third of the dry flour mixture and mix until just combined. Then, mix in half of the yogurt. Repeat with another third of the flour, the rest of the yogurt, and finally the last third of the flour. Mix only until the flour disappears. Do not overmix.
· If adding berries: Gently fold them in at the very end with a spatula. - Bake: Pour the batter into the prepared loaf pan and smooth the top. For an optional crunchy top, you can sprinkle it with a tablespoon of sugar.
· Bake for 50-60 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean. - Cool: Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully remove it from the pan and let it cool completely on the wire rack before slicing.
Why This Recipe Works: Key Tips
· Room Temperature is Key: Using room-temperature butter, eggs, and yogurt is crucial. It allows the ingredients to emulsify properly, creating a smooth, uniform batter that rises evenly and has a tender crumb.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, which leads to a tough, dense cake.
· Yogurt Note: You can use full-fat, low-fat, or Greek yogurt.
· Full-fat will give the richest flavor and moistest texture.
· Greek yogurt will make the cake slightly denser and richer. If using very thick Greek yogurt, you can thin it with a tablespoon of milk to match the consistency of regular yogurt.
· Testing for Doneness: Ovens vary, so start checking at 50 minutes. The cake is done when it’s golden brown on top, has pulled away slightly from the sides of the pan, and a toothpick comes out clean.
Variations
· Lemon Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle over the cooled cake.
· Almond: Substitute ½ tsp of the vanilla extract with almond extract. Sprinkle sliced almonds on top before baking.
· Orange & Poppy Seed: Use the zest of one orange and add 2 tablespoons of poppy seeds to the dry ingredients.
This cake is perfect for an afternoon tea, a simple dessert, or a sweet breakfast. Enjoy