Traditional Butter Cake (The Best!)

Step 1/7

• baking pan

Preheat the oven to 175°C. Lightly grease an 8x8-inch square pan with some butter and dust with flour, set aside.

Step 2/7

• 41⅔ g salted butter
• 20⅞ g light brown sugar

• stand mixer with whisk

Use an electronic mixer to beat the butter and sugar (med-high speed) until well combined or pale yellow in color, about 3 minutes.

Step 3/7

• ⅔ eggs

Turn the mixer to low speed and add in the first egg, beat well after each addition of egg until creamy, about 1 to 2 minutes each.

Step 4/7

• ⅛ tsp vanilla extract
• 38⅓ g flour

Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Sift and fold in the flour in three batches and mix well.

Step 5/7

• 8⅓ ml fresh whole milk
• ⅓ tbsp yogurt

Lastly add in the whole milk and plain yogurt.

Step 6/7

Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.

Step 7/7

Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and best served warm.

Enjoy your meal!