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Extra Moist
Butter Cake
By TING DALTON AND MASHED STAFF

Ingredients

-1 cup all-purpose flour

-1 teaspoon baking powder

-½ teaspoon salt

-1 cup unsalted butter, softened

-1 cup granulated sugar

-4 large eggs

-4 tablespoons plain yogurt

-1 teaspoon vanilla extract


Servings: 16


Total Time:

-15 mins prep, 40 mins cook


1. Preheat the oven to 300 F. Sift the flour and baking powder, then stir in the salt. Beat butter and sugar for 3 to 4 minutes until light and fluffy.


2. Add the eggs and beat into the mixture one at a time, scraping down the sides of the bowl between each addition. Add the yogurt and vanilla extract to the batter.

3. Fold in the flour and mix well.


4. Grease a 9x9-inch square pan with butter and line the pan with parchment.


5. Pour the batter into the pan.

6. Bake the cake for about 40 minutes until golden brown and a skewer inserted in the center comes out clean.


7. Let the cake cool for 5 minutes in the pan, then remove it from the pan and cool it completely on a wire rack before slicing.