Description:
A moist and flavorful pound cake infused with the tropical sweetness of pineapple. Perfect for dessert, afternoon tea, or special occasions, this cake combines a tender crumb with a subtle tang of pineapple that will delight everyone.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice
- 1 can (8 oz) crushed pineapple, drained
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients, alternating with pineapple juice, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in crushed pineapple.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
- Make sure to drain the pineapple well to avoid a soggy cake.
- For extra flavor, sprinkle the top with a little brown sugar before baking.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- You can also add ½ cup chopped nuts or shredded coconut for added texture.