Before cooking you must cook the ingredients on the grate to separate the lemon zest, in advance, put 100g of butter, cut into pieces, so that it softened at room temperature. Squeeze a bit of lemon juice (about a teaspoon) of caramel.

RUB the eggs with the sugar (3 tbsp), add the butter (100g), whisk, add the yogurt (plain unflavored drinking) and the lemon zest, whisk. Add the baking powder and gradually introduce the flour. The consistency as sour cream or as a crust on an Apple pie.

Prepare the caramel, for that heat oil (60 g) and sugar (4 tbsp), add the lemon juice when the oil has dispersed. Cook on low heat, stirring occasionally, until the mass takes on a caramel color. At this time, you can put the pineapple to stack the juice.

Pour our caramel in a form that has been lightly oiled, lay out pineapple. I have a 2l form, 16 cm diameter at the base. It must be done quickly because the caramel hardens quickly. Then pour the dough.

Put pie in preheated oven for 35 minutes at 180 degrees. After 35 minutes, check the readiness with a toothpick, it will be slightly damp, but quite a bit. Then I turn off the oven and leave cake in it for 5 minutes to all that bubbling has calmed down, but the cake during this time will reach readiness. Pull the pie for 1-2 minutes, keep is not recommended, because the caramel hardens quickly and to get the pie from the mold will be problematic. Put on the form Board (plate) and flip.

The cake is ready, it is a little stand to cool and harden. I like to cook it tonight and eat for the next day, then leaves the taste of butter. Bon appetit!