Lemon Cranberry Yogurt Cake

Ingredients:

175g. unsalted butter (room temperature)

90g. caster sugar

3 eggs (room temperature)

245g. plain flour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

1 lemon (zested and juiced)

4 tbsp. plain yogurt (bring to room temperature as much as possible)

50g. dried cranberries

Methods:

1. Soak dried cranberries in warm water for 5 minutes.  Drain and pat dry using kitchen paper.  Set aside.  I cut them into slightly smaller pieces.
2. In a bowl, add sifted plain flour, baking powder and salt, set aside.
3. In a stand mixer, beat butter and caster sugar using medium speed till light and fluffy. 
4. Add eggs, one at a time and beat well after each addition.  Scrap down mixture from the sides and the bottom of the bowl while beating to ensure mixture is mixed well.  
5. Add in lemon juice and yogurt.  Mix till well combined.
6. Add sifted dry ingredients and lemon zest in 3 batches.  Fold in using a rubber spatula.
7. Add in dried cranberries and mix well.
8. Pour batter into a lined 8" x 4" loaf pan and smooth the top slightly with a rubber spatula.
9. Bake in a preheated oven of 175 degree Celsius for about 35 minutes, or until a skewer inserted into the center comes out clean.
10. Remove from oven and let cool in loaf pan for about 10 minutes, then remove to a wire rack to cool completely.
11. This yummylicious soft lemony cake is ready to be served... enjoy!

This recipe is adapted from 'cherienoms.com' with slight adjustment to suit my baking preference.