Yogurt Butter Cake

Sweet Yogurt Butter Cake


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.


  • 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


  1. Preheat oven to 180°C. Line a loaf tin with baking paper.
  2. Sift flour and baking powder and set aside.
  3. 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.
  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 yoghurt and fold thoroughly till combined.
  7. Pour the batter into the prepared loaf tin.
  8. Bake at 180C for about 35 to 40 minutes or when skewer inserts in the centre and come out clean.
  9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
  10. Transfer cake to rack and cool completely before cutting it.