Yogurt Butter Cake

Ingredients:

245 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

175 g. unsalted butter (room temperature)

120 g. caster sugar

3 eggs (big)

4 tbsp. plain yogurt

1/4 tsp. salt

Methods:

1. Place sifted plain flour and baking powder in a bowl and set aside.
2. Using a stand mixer with paddle attachment, beat butter and sugar using medium speed until pale and fluffy.  Add in salt in the middle of beating.
3. Add in eggs, one at a time and beat well after each addition.  Scrap mixture off the side of the mixing bowl to ensure all are well beaten.
4. Fold in flour mixture in 3 batches.
5. Add yogurt and fold thoroughly till combined.
6. Pour the batter into a lined 8" x 4" x 2" loaf pan.
7. Bake in a preheated oven of 180 degree Celsius for about 35 to 40 minutes, or when a skewer inserted in the center of the cake comes out clean.
8. Remove cake from oven and allow to cool in the pan for 10 minutes.
9. Transfer cake to a wire rack and cool completely before slicing.

This recipe is adapted from 'bakewithpaws.com.'