Moist and Fluffy Pineapple Yogurt Cake Recipe

1. Preheat the oven to 350°F (180°C).
2. Grease and flour a Bundt cake pan (8 to 10 inches / 20-24 cm) and set aside.
3. In a mixing bowl, beat the eggs and sugar with an electric mixer (or whisk) until the mixture becomes pale and slightly fluffy.
4. Add the vegetable oil and yogurt, mixing again until well combined.
5. Gently fold in the self-rising flour until just incorporated (avoid overmixing).
6. Pour the batter into the prepared pan.
7. Bake for 30 to 35 minutes, checking for doneness by inserting a toothpick, if it comes out clean, the cake is ready.
8. Let it cool slightly before removing from the pan.
9. Sprinkle with powdered sugar and serve plain or with jam, fruit, or chocolate sauce.

Note: The yogurt cup is used as a measuring unit. If using different yogurt sizes, adjust accordingly.

Adapted from a Recipe by: Adilia Reis