Pineapple Lemon Pound Cake
Introduction
This Pineapple Lemon Pound Cake is sunshine baked into a Bundt pan. With its rich, buttery crumb, bright lemon zest, and bursts of sweet pineapple, it’s the perfect dessert to bring a little tropical flair to your table. Moist, flavorful, and beautifully golden, this cake is ideal for spring gatherings, summer picnics, or simply when you want a cheerful treat to brighten the day.
Pound cakes are known for their dense yet tender texture, and this recipe delivers just that—balanced with citrusy freshness and fruity sweetness.
Why You’ll Love This Recipe
Tropical twist: Pineapple adds juicy sweetness.
Bright citrus flavor: Lemon zest and juice keep it fresh.
Classic pound cake texture: Rich, buttery, and moist.
Perfect for entertaining: Serves a crowd and looks stunning in a Bundt pan.
Ingredients
For the Cake
3 cups all‑purpose flour
3 cups sugar
1 lb butter, softened
6 large eggs
½ cup crushed pineapple, drained
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Step‑by‑Step Instructions
Step 1: Preheat the Oven
Preheat oven to 325°F (160°C). Grease and flour a Bundt or tube pan generously.
Step 2: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy (about 4–5 minutes).
Step 3: Add Eggs
Add eggs one at a time, beating well after each addition.
Step 4: Mix in Flavorings
Stir in lemon juice, lemon zest, and vanilla extract until well combined.
Step 5: Add Flour
Gradually add flour, mixing just until incorporated. Avoid overmixing to keep the cake tender.
Step 6: Fold in Pineapple
Gently fold in drained crushed pineapple.
Step 7: Bake
Pour batter evenly into prepared pan. Smooth the top. Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Cool cake in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Baking Tips
Use room‑temperature butter and eggs for best texture.
Drain pineapple well to avoid excess moisture.
For extra lemon flavor, add ½ teaspoon lemon extract.
If cake browns too quickly, tent with foil during baking.
Variations
Glazed Pound Cake: Drizzle with lemon glaze (powdered sugar + lemon juice).
Coconut Twist: Add ½ cup shredded coconut to the batter.
Pineapple Upside‑Down Pound Cake: Line pan with pineapple rings before adding batter.
Mini Pound Cakes: Bake in loaf pans or muffin tins for individual servings.
Serving Ideas
Dust with powdered sugar for a simple finish.
Serve with whipped cream and fresh berries.
Pair with iced tea or lemonade for a refreshing treat.
Add a scoop of vanilla ice cream for indulgence.
FAQs
Q: Can I make this ahead of time?
Yes! Pound cake keeps well. Store at room temperature for 3 days or refrigerate for up to 5 days.
Q: Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight before serving.
Q: Can I use fresh pineapple?
Yes, but chop finely and drain excess juice.
Q: How do I prevent dryness?
Don’t overbake—check at 75 minutes and remove when toothpick comes out clean.
Nutrition (Approx. per slice)
Calories: 420
Fat: 22g
Carbohydrates: 52g
Protein: 6g
Final Thoughts
This Pineapple Lemon Pound Cake is a show‑stopping dessert that combines tropical sweetness with citrus brightness. Moist, buttery, and full of flavor, it’s a recipe you’ll want to bake again and again.