Soft and fragrant apple pound cake, ideal for breakfast or a snack. A butter-free recipe made with yogurt and sunflower oil, with a surface decorated with apple slices and a dusting of powdered sugar.
Preheat the oven to 190°C in static mode.
Whip the eggs with the sugar until light and fluffy.
Add a pinch of salt, then slowly pour in the oil and the yogurt at room temperature; mix well.
Add the sifted flour, baking powder, and grated lemon zest; combine.
Peel and chop one apple into pieces and fold it into the batter.
Pour the mixture into a 30x11 cm loaf pan lined with parchment paper.
Cover the top with the second apple cut into slices.
Bake in the preheated static oven at 190°C for about 40 minutes (check with a skewer).
Let cool, dust with powdered sugar, and serve.
30x11 cm loaf pan
Parchment paper
Whisks (electric or manual)
Bowl
Grater for lemon zest
Tips: check doneness with a toothpick; the yogurt can be substituted according to taste. Perfect for breakfast and a snack.
Stati Uniti d'America
| Energy (kcal) | 174.18 |
| Carbohydrates (g) | 35.78 |
| of which Sugars (g) | 18.98 |
| Fat (g) | 2.04 |
| of which Saturates (g) | 0.79 |
| Protein (g) | 4.85 |
| Fiber (g) | 1.15 |
| Sale (g) | 0.11 |
