The process is as simple as it gets. Start by preheating your oven and preparing your baking pan. A 20-22 cm round pan or a medium loaf pan works perfectly.
In a blender, combine the eggs, sugar, oil, and pineapple juice. If you’re using yogurt, throw that in too. Blend the mixture for 1-2 minutes until smooth and slightly frothy.
Next, gradually add the flour and salt to the blender. Blend on low speed or use quick pulses to incorporate these dry ingredients without overmixing.
Turn off the blender and gently mix in the baking powder with a spatula. If you’re adding pineapple pieces or zest, now’s the time to fold them into the batter.
Pour the batter into your prepared pan and bake for 25-30 minutes. You’ll know it’s ready when the top turns a lovely golden color and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for a few minutes before transferring it to a wire rack. This brief wait allows the cake to set properly.
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