Pineapple and Greek Yogurt Loaf Cake

Name: Pineapple and Greek Yogurt Loaf Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Greek yogurt 5% fat 0.85 cup; Type 00 flour 2 cups; Sugar ¾ cup; Vegetable oil 3 ½ tbsp; Eggs medium 3; Powdered yeast for sweets 1 bag; Lemon peel ½; Pineapple canned, drained 12 oz; Fine salt 1 pinch; Powdered sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 8 persone
Cost: Low

PRESENTATION

Recipe by
Leyla Farella

Pineapple and Greek yogurt loaf cake is a delicate and delicious dessert perfect for breakfast or a snack. Just like in the case of these muffins, what makes the batter extraordinarily soft and light is the presence of Greek yogurt, which partially replaces the fat content of the recipe. Besides providing this special softness, Greek yogurt also imparts a particular taste to the cake, slightly tangy which is contrasted by the sweetness of the canned pineapple making the pound cake incredibly good! And to transform it into a dessert for after dinner, try warming a slice and serving it with a scoop of vanilla ice cream!

And if you're a fan of loaf cakes, also try this one, made with leftover egg whites!

INGREDIENTS

Ingredients for a 11x4 inch mold: Greek yogurt 0.85 cup (200 g) - 5% fat; Type 00 flour 2 cups (250 g); Sugar ¾ cup (150 g); Vegetable oil 3 ½ tbsp (50 ml); Eggs 3 - medium; Powdered yeast for sweets 1 bag; Lemon peel ½; Pineapple 12 oz (340 g) - canned, drained; Fine salt 1 pinch

for decoration: Powdered sugar to taste

Preparation

How to prepare Pineapple and Greek Yogurt Loaf Cake

To prepare the pineapple and Greek yogurt loaf cake, start by making the batter. Pour the eggs into a bowl, add the sugar 1, and beat with an electric mixer 2 until you get a frothy mixture 3.

Then add the grated lemon zest 4, a pinch of salt 5, and the Greek yogurt 6.

Work again with the electric mixer, this time on low speed 7. When the yogurt is well incorporated, add the previously sifted flour 8 and baking powder 9.

Add the vegetable oil 10 and work again with the mixer 11 until you get a smooth and compact batter 12.

Then drain the pineapple 13 and take 5 oz of it. Cut it into fairly large cubes 14 and pour them into the batter 15.

Mix with a spatula 16 and pour into a previously greased and floured 11x4 inch mold. Level the surface with a spatula 17. Then cut the 3 remaining pineapple slices in half 18

and use them to decorate the surface of the loaf cake 19. Bake in a preheated conventional oven at 350°F for 40 minutes, then remove it from the oven 20 and let it cool completely before removing it from the mold and decorating with powdered sugar 21.

How to store

Pineapple and Greek yogurt loaf cake keeps for 3 days at room temperature, covered with plastic wrap or aluminum foil, or under a glass dome. Freezing is not recommended.