Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes.

Grease and flour a 9x5 loaf pan. Set aside.

Preheat the oven to 325 degrees.

In a medium-size bowl, mix together the flour, baking powder, and baking soda.

In a stand mixer, cream the butter on medium speed for 30 seconds. Add the sugar and beat for 3-4 minutes, until the mixture is light and fluffy. Add in the vanilla.

Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowls, as needed.

Add the flour mixture and yogurt alternately, beating on low speed and mixing just until combined. Be careful not to overmix.

Pour the batter into the prepared pan.

Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool for 10 minutes, then remove it to a wire rack.