Sweet Yogurt Butter Cake

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Sweet Yogurt Butter Cake

This yogurt butter cake is incredibly tender and moist, with a delicate crumb that melts in your mouth. Using yogurt adds a slight tang that balances the richness of the butter perfectly.

Ingredients

  • 245g (2 cups) plain flour (or a low-carb flour blend)

  • 1 ½ tsp baking powder

  • 175g butter (room temperature)

  • 130g sweetener (or sugar substitute)

  • 3 large eggs

  • 4 tbsp plain yogurt

  • 1/4 tsp salt

Step-by-Step Instructions

  1. Preparation: Preheat your oven to 170°C. Grease a loaf pan or an oval baking dish thoroughly with butter or line it with parchment paper.

  2. Cream the Butter and Sweetener: In a large bowl, beat the 175g room-temperature butter and 130g sweetener together until the mixture is light, pale, and fluffy.

  3. Add Eggs: Add the eggs one at a time, beating well after each addition. This ensures the batter stays emulsified and smooth.

  4. Mix in Yogurt: Stir in the 4 tbsp plain yogurt and 1/4 tsp salt. Mix until just combined.

  5. Combine Dry Ingredients: Sift the 245g flour and 1 ½ tsp baking powder into the wet mixture. Use a spatula to gently fold everything together until no streaks of flour remain. Avoid overmixing to keep the cake light.

  6. Bake: Pour the batter into your prepared pan and smooth the top. Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

  7. Cooling: Let the cake sit in the pan for about 15 minutes before removing it. Place it on a wire rack to cool completely before slicing.

Serving Suggestion

This cake is delicious on its own, but it also pairs wonderfully with a dollop of extra yogurt and fresh lemon zest for a bright finish.

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