Pineapple Pound Cake

Pineapple Pound Cake

Ingredients

For the cake:

• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 3 cups (360 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (240 g) sour cream (or Greek yogurt)
• 1 can (20 oz / 560 g) crushed pineapple, well-drained
• ¼ cup (60 ml) pineapple juice (from the can)

For the glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tbsp pineapple juice
• 1 tbsp melted butter
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
2. Cream butter and sugar until light and fluffy (about 4–5 minutes).
3. Add eggs one at a time, beating well after each. Stir in vanilla (and almond extract if using).
4. In another bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients alternately with sour cream to the butter mixture, starting and ending with dry. Mix just until combined.
6. Fold in crushed pineapple and ¼ cup juice.
7. Pour into pan, smooth top, and bake 60–70 minutes, or until a toothpick comes out clean.
8. Cool in pan 10 minutes, then invert onto a rack and let cool completely.
9. For glaze: whisk powdered sugar, pineapple juice, butter, and vanilla until smooth. Drizzle over cooled cake.