Pineapple Pound Cake
Pineapple Pound Cake is a moist pound cake topped with a tangy pineapple lemon glaze. This dense and delicious dessert is made from scratch. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 12 servings
Calories: 352kcal
Cost: $20
Equipment
- 1 hand-held electric mixer or use a stand mixer
- 1 12-cup tube pan or Bundt pan
Ingredients
- 2-3/4 cups all-purpose flour Sifted, spooned and leveled.
- 2 teaspoons baking powder Make sure it's active before using.
- 1/2 teaspoon salt
- 2 cups unsalted butter, softened Same as 4 sticks.
- 1-3/4 cups granulated sugar
- 6 large eggs, room temperature
- 1-1/2 teaspoons pure vanilla extract
- no-stick baking spray with flour Use to grease 12-cup tube or Bundt pan.
Pineapple Lemon Glaze
- 2 cups confectioners sugar
- 2 tablespoons confectioners sugar This extra amount sweetens the glaze.
- 2 tablespoons evaporated milk Or use whole milk.
- 1/4 cup fresh lemon juice
- 1/2 cup crushed pineapples in juice, well drained
Instructions
- Preheat oven to 350.
- Sift 3 cups (more than recipe calls for) of all-purpose flour into a bowl.
- Lightly spoon sifted flour into measuring cup. Level with smooth end of a knife. Pour into a separate medium bowl. Repeat for 2-3/4 cups. Pour remainder back into the flour container.
- In medium bowl, whisk together prepared all-purpose flour, baking powder and salt. Set aside.
- In large bowl, mix softened butter, sugar and eggs with an electric mixer until light and fluffy. Add eggs one at a time. Beat well after each addition.
- Add pure vanilla extract. Beat until well combined.
- Add flour mixture and beat on low for ONLY 1 minute. Scrape bottom and sides of bowl.
- Use a spatula or spoon to scoop batter from bowl into a greased 12-cup tube pan or Bundt pan.
- Bake 50 to 55 minutes or until wooden skewer inserted in center and all the way to the bottom comes out clean. If using a knife, lightly touch bottom to avoid denting/scratching Bundt pan. A toothpick is too short to test a pound cake for doneness because it only pierces the top.
- After removing from oven, place "cake in the pan" on a rack or a thick folded towel. Allow pan to stand at least 20 minutes. This will help the cake release from the pan without sticking to the sides or bottom.
- Lightly tap pan on counter until the entire cake moves around easily. If it doesn't move, gently run a rubber spatula along the sides of the pan and around the tube to loosen cake.
- Carefully invert on a plate or rack and allow to cool another 15 minutes.
Pineapple Lemon Glaze
- In a medium saucepan, combine all ingredients. Stir together until well combined. Simmer over medium heat for 1 minute or until edges begin to bubble. Stir constantly.
- Remove from heat. Stir again.
- After pound cake has cooled for at least 30 minutes, pierce holes over the top. Slowly drizzle glaze over entire top of cake.
- Or drizzle glaze over each individual serving for those who prefer it.
- Pour cooled glaze into a container with a tight lid. Store in refrigerator. It will thicken slightly.