Yogurt Butter Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Difficulty: Easy
Servings: 8

Description

This Yogurt Butter Cake is a moist, tender, and lightly sweet dessert that’s perfect for any occasion. Made with simple ingredients like yogurt, butter, and flour, this cake has a delicate crumb and a rich, buttery flavor. It’s an easy recipe that yields impressive results every time!

Ingredients

• 1 cup (200g) granulated sugar

• ½ cup (115g) unsalted butter, softened

• 2 large eggs, room temperature

• 1 cup (240g) plain yogurt (Greek or regular)

• 1 tsp vanilla extract

• 2 cups (250g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

(Optional: Powdered sugar for dusting or a drizzle of honey for serving.)

Instructions

1. Preheat & Prepare

• Preheat oven to 350°F (175°C).

• Grease a 9-inch (23cm) round cake pan or line it with parchment paper.

2. Cream Butter & Sugar

• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).

3. Add Eggs & Yogurt

• Beat in the eggs, one at a time, until fully incorporated.

• Mix in the yogurt and vanilla extract until smooth.

4. Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Mix Wet & Dry Ingredients

• Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix).

6. Bake the Cake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

• Dust with powdered sugar or drizzle with honey before serving.

Nutritional Information (Per Serving)

Tips & Variations

• Lemon Yogurt Cake: Add 1 tbsp lemon zest and 2 tbsp lemon juice for a citrusy twist.

• Chocolate Chip Version: Fold in ½ cup chocolate chips before baking.

• Gluten-Free Option: Substitute all-purpose flour with gluten-free flour blend.

Storage

• Room Temperature: Keep in an airtight container for up to 2 days.

• Refrigerator: Store for up to 5 days.

• Freezer: Wrap tightly and freeze for up to 3 months.

Enjoy this soft, buttery, and slightly tangy Yogurt Butter Cake with tea, coffee, or as a delightful dessert!