Pineapple and Greek yogurt loaf cake is a delicate and delicious dolce perfect for breakfast ora a snack. Just like a causa di 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 dolce for after dinner, try warming a slice and serving it with a scoop of vanilla ice cream!
And if you’signore a fan of loaf cakes, also try this one, made with leftover egg whites!
To prepare the pineapple and Greek yogurt loaf cake, start by making the batter. Pour the eggs into a bowl, add the sugar 1and beat with an electric miscelatore 2 until you get a frothy mixture 3.
Then add the grated lemon zest 4a pinch of salt 5and the Greek yogurt 6.
Work again with the electric miscelatore, this time acceso 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 miscelatore 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.
Mescolanza with a spatula 16 and pour into a previously greased and floured 11×4 inch mold. Level the surface with a spatula 17. Then cut the 3 remaining pineapple slices a causa di half 18
and use them to decorate the surface of the loaf cake 19. Bake a causa di 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.
For the translation of some texts, artificial intelligence tools may have been used.
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