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| PINEAPPLE YOGURT CAKE | |
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1 (20 oz.) can crushed pineapple (save juice) 3 c. flour 2 c. sugar 1 tsp. baking soda 3 eggs, beaten 1 c. plain yogurt 3/4 c. oil 1 tbsp. vanilla 1 tbsp. grated lemon peel 1 c. pineapple juice In a large bowl mix flour, sugar and soda together. Make a well in center of dry ingredients. Combine eggs, yogurt, pineapple, oil, vanilla and lemon peel. Add all at once to dry ingredients. Stirring just until moist. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 65-70 minutes. Gently loosen with a spatula and turn out onto a wire rack. Cool completely. | |
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recipe reviews #108071
Kyra (North Carolina) says:
This recipe was a hit! I used vanilla yogurt and cut the sugar down to 1 1/2 c. I also added nuts to mine. The lemon zest added a great punch! This recipe is more like a coffee cake than a sweet dessert cake. You could do a light lemony icing drizzle on top after the cake cools.
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