Butter Cake

Preheat the oven to 375°F (190°C). Bring all ingredients to room temperature first for a smooth, even batter.

Lightly grease your baking pan with butter. An 8x8-inch loaf pan or a 9x9-inch square or round pan both work.

In a bowl, mix the flour and baking powder together, then sieve them to keep the batter lump-free.

Add the salt to the flour mixture, mix well, and set aside.

Using a hand mixer or stand mixer, beat the butter and sugar until pale yellow and well combined, about 3 minutes.

Add the first egg and beat until creamy, about 1 to 2 minutes, scraping down the sides for even mixing.

Add the remaining eggs one at a time, beating well after each addition until creamy.

Add the vanilla extract and mix well.

Fold in the sifted flour mixture just until combined — don't overmix, or the cake turns dense.

Add the plain yogurt (or whole milk) and mix into a smooth batter; yogurt makes the cake extra soft and moist.

Pour the batter into the greased pan and shake it lightly to distribute it evenly.

Bake until golden brown and cooked through, about 40 to 50 minutes.

Once the top is set, loosely cover the pan with aluminum foil to prevent over-browning. Don't cover it from the start or the cake won't rise, and keep the foil from touching the batter.

Test doneness with a cake tester, toothpick, or skewer — it should come out clean.

Remove from the oven and let the cake cool on a wire rack for 5 minutes.

Cut into pieces and serve warm.