INGREDENT
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- ½ cup (120ml) plain yogurt or sour cream
- ¼ cup (60ml) milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In another large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Add eggs & vanilla: Beat in the eggs, one at a time. Then add the vanilla extract.
- Add yogurt & milk: Mix in the yogurt (or sour cream), followed by the milk until smooth.
- Combine wet & dry: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Would you like an optional crumble topping or icing glaze added?