Wednesday, November 9, 2011

Peach Yogurt Butter Cake

Bake this cake last week.

Peach Yogurt Butter Cake


  • 100g butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 100 ml yogurt
  • 1/2 can peach, drained
  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 8x8 inch pan. Put parchment paper at the bottom and sides of pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
  3. Pour batter into a 8x8 inch pan, smooth top of the batter and arrange drained peach. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

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