Pineapple Pound Cake is a delightful twist on the classic pound cake, offering a tropical flavor that’s both refreshing and rich. The addition of pineapple not only infuses the cake with a juicy sweetness but also adds a tender texture that makes each bite irresistible. This recipe will guide you through creating a moist and flavorful Pineapple Pound Cake that’s perfect for any occasion, from a simple family gathering to a special celebration. Let’s bake a cake that will transport your taste buds to a tropical paradise!
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple (drained)
- Zest of 1 lemon (optional for added flavor)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Instructions:
1. Preparing the Cake:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes.
- Add the eggs one at a time, fully incorporating each before adding the next. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
- Fold in the crushed pineapple and lemon zest (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
2. Baking:
- Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake is browning too quickly, cover it loosely with aluminum foil.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely.
3. Preparing the Glaze:
- In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth. Adjust the consistency with more juice or powdered sugar, as needed.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
4. Serving:
- Allow the glaze to set before slicing. Serve your Pineapple Pound Cake as is, or with a dollop of whipped cream or a side of fresh pineapple for an extra special touch.
Tips for Success:
- Ingredient Temperature: Ensure your butter, eggs, and sour cream are at room temperature to achieve a smooth batter.
- Draining Pineapple: Properly drain the crushed pineapple to prevent adding too much moisture to the batter.
- Cooling the Cake: Allowing the cake to cool in the pan for a bit helps it set and makes it easier to remove without breaking.
Enjoy your Pineapple Pound Cake with a cup of tea or coffee for a tropical twist on your afternoon break, or serve it as a sweet ending to a family dinner. The moist crumb, enriched with the flavors of pineapple and butter, makes this cake a hit for any season and occasion.