Description
What makes this pound cake truly special is its perfect balance of flavors and textures. The rich, buttery base provides a classic pound cake foundation, while crushed pineapple adds natural sweetness and moisture. Fresh strawberries bring a juicy, slightly tart contrast that keeps each bite exciting and well-rounded.
Ingredients
For the Pound Cake:
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups (330g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk
- 1 cup crushed pineapple (drained slightly)
- 1 cup fresh strawberries, diced
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons pineapple juice
- 1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
Gently fold in the crushed pineapple and diced strawberries. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over the cooled cake.
Notes
Make sure to slightly drain the pineapple to avoid excess moisture, which can make the cake too dense. Also, use fresh strawberries for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 340
- Sodium: 180mg
- Protein: 4g