Pineapple and Greek Yogurt Pound Cake
This Pineapple and Greek Yogurt Pound Cake is a delightful dessert that blends the tropical sweetness of pineapple with the creamy richness of Greek yogurt. It’s an ideal treat for anyone who loves fruity cakes with a moist texture and subtle tang. Whether you’re baking for a special occasion or simply indulging in a cozy afternoon snack, this cake is sure to impress with its light texture and vibrant flavors.
Servings: 8
Category: Desserts
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Greek yogurt | 200g |
| All-purpose flour | 250g |
| Granulated sugar | 150g |
| Vegetable oil | 50ml |
| Eggs | 3 |
| Baking powder | 1 tsp |
| Lemon zest | ½ |
| Pineapple (fresh or canned) | 340g |
| Pinch of salt | 1 pinch |
| Powdered sugar (for dusting) | As needed |
Instructions
-
Prepare the Cake Batter
Start by cracking the eggs into a large mixing bowl. Add the granulated sugar and whisk them together until the mixture becomes light and creamy. Then, add the lemon zest and a pinch of salt, mixing well to combine. -
-
Incorporate Greek Yogurt
Next, add the Greek yogurt to the egg-sugar mixture, and use an electric mixer on low speed to incorporate it smoothly into the batter. -
Add Dry Ingredients
Gradually sift in the all-purpose flour and baking powder, mixing gently with a spatula until fully combined. Then, slowly pour in the vegetable oil, continuing to stir the batter until smooth and homogeneous. -
Prepare the Pineapple
Drain the pineapple well if using canned. Chop it into small chunks and gently fold it into the batter. This will give the cake a moist texture and bursts of sweetness in every bite. -
Assemble the Cake
Transfer the batter into a well-greased loaf pan. Slice the remaining pineapple into thin halves or quarters and arrange them on top of the batter, pressing them gently into the mixture for a decorative touch. -
Bake
Preheat your oven to 180°C (350°F). Place the loaf pan in the center of the oven and bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If needed, extend the baking time by a few minutes depending on your oven. -
Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, dust the top with powdered sugar for an elegant finish.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 5g |
| Carbohydrates | 45g |
| Sugars | 30g |
| Fat | 14g |
| Saturated Fat | 2g |
| Fiber | 1g |
| Sodium | 100mg |
| Calcium | 60mg |
| Iron | 1mg |
Tips for Success:
- Pineapple: If you prefer, you can use fresh pineapple instead of canned for a more vibrant flavor.
- Storage: This cake stays fresh for up to 3 days when stored in an airtight container at room temperature. It can also be refrigerated for longer shelf life.
- Customization: Feel free to experiment by adding nuts or coconut for extra texture and flavor.
Enjoy this moist, tangy, and sweet Pineapple and Greek Yogurt Pound Cake at your next gathering, or simply as a comforting treat with your afternoon tea. It’s a guaranteed hit with its soft crumb and refreshing tropical flavor!
