Description
A delicious and moist Strawberry Pineapple Pound Cake, perfect for summer gatherings and celebrations.
Ingredients
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- ½ cup (120 g) crushed pineapple, very well drained
- 1 cup (150 g) fresh strawberries, diced
- 1 tablespoon all-purpose flour, for tossing the strawberries
- 1½ cups (180 g) powdered sugar (for glaze)
- 2 tablespoons pineapple juice (for glaze)
- 1 tablespoon lemon juice (for glaze)
- ½ teaspoon vanilla extract, optional (for glaze)
Instructions
- Preheat the oven to 163°C (325°F). Grease and flour a 10-inch Bundt pan or deep cake pan.
- Beat the softened butter and sugar for 4–5 minutes, until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the sour cream. Mix just until combined—don’t overmix.
- Toss the diced strawberries with 1 tablespoon flour. Gently fold them into the batter along with the well-drained crushed pineapple.
- Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then carefully turn it onto a wire rack. Allow it to cool completely.
- Whisk together powdered sugar, pineapple juice, lemon juice, and vanilla until smooth. Add a little more powdered sugar or juice to reach your preferred consistency.
- Drizzle the glaze over the completely cooled cake. Garnish with fresh strawberries and, if desired, a little toasted coconut.
Notes
- Ensure the crushed pineapple is well-drained to prevent the cake from becoming soggy.
- For a richer flavor, consider using fresh vanilla bean instead of extract.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg