Strawberry Pineapple Pound Cake
This Strawberry Pineapple Pound Cake is a moist and flavorful dessert featuring the sweetness of strawberries and pineapple.
Equipment
- Mixing bowl
- loaf pan
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup crushed pineapple (drained slightly)
- 1 cup fresh strawberries, diced
For the Glaze
- 1 ½ cups powdered sugar
- 2-3 tablespoons pineapple juice
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk.
- Fold in the crushed pineapple and diced strawberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar, pineapple juice, and vanilla extract.
- Once the cake is done, let it cool for 10 minutes in the pan before transferring it to a wire rack. Drizzle the glaze over the cake while it's still warm.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days.