4 tsp instant espresso powder (see note), plus more for serving

6 tbsp (90 ml) hot water

1/4 cup (60 ml) plain yogurt

1 1/4 cups (190 g) unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (160 g) sugar

2 eggs

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan and line the bottom with a sheet of parchment paper, letting the paper hang over two sides (see note).

In a bowl, dissolve the espresso powder in the water. Let cool for 5 minutes. Add the yogurt and mix well.

In another bowl, combine the flour, baking powder, baking soda and salt.

In a third bowl, cream the butter and sugar with an electric mixer until light and fluffy. Whisk in the eggs, one at a time, until smooth. Add the dry ingredients alternating with the yogurt mixture. Pour into the prepared pan.

Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours.

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