Lemon Yoghurt Butter Cake


Recipe source: Loft48

250gm unsalted butter, cold
250gm self raising flour
220gm castor sugar
100gm greek yogurt
4 Large eggs (65g each)
1 tsp vanilla extract
3 tbsp fresh lemon juice
2 tsp grated lemon zest

Yoghurt Lemon ButtercakeMethod:

Preheat oven to 175C degrees.
Beat butter with sugar till pale and creamy. Add lemon juice into the yoghurt and set aside.
Lightly beat eggs with lemon zest and vanilla extract and gradually add to the creamed butter/sugar.
Using low speed, mix flour and yogurt alternately starting and ending with the flour. Mix well to combine.
Scoop into mini bundt moulds (or cupcakes moulds) and bake on lowest rack for 30-35 minutes until golden brown.

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