Description
A moist and buttery pound cake infused with the bright flavors of strawberries and pineapple, offering a tropical twist to a classic dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained (reserve juice)
- ½ cup chopped fresh strawberries
- ¼ cup sour cream or Greek yogurt
- ½ cup powdered sugar (for optional glaze)
- 2 tbsp pineapple juice (from reserved juice, for glaze)
- 1 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan or bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and sour cream, beginning and ending with dry ingredients. Mix just until combined.
- Gently fold in the drained pineapple and chopped strawberries.
- Pour the batter into the prepared pan, smooth the top, and bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Optional: Whisk powdered sugar, pineapple juice, and lemon juice until smooth. Drizzle over the cooled cake.
- Slice and serve. Enjoy!
Notes
- You can substitute Greek yogurt for sour cream for a lighter texture.
- Frozen strawberries (thawed and drained) can be used if fresh are unavailable.
- Try different fruits like blueberries, raspberries, or mango for variation.
- For extra crunch, fold in chopped nuts like walnuts or pecans.
- The glaze is optional but adds a sweet fruity touch.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
