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Lemon-Pineapple Pound Cake

Bright, buttery slices with a sunshiney citrus twist make every bite feel like a little celebration. Simple pantry staples and a straightforward method keep things totally doable for any day of the week.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup butter softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
  • 2 tbsp lemon juice
  • 0.5 cup crushed pineapple drained well
  • 1 cup powdered sugar for glaze
  • 2-3 tbsp lemon juice for glaze

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
  5. Add dry ingredients and mix just until combined.
  6. Fold in crushed pineapple gently.
  7. Pour batter into the pan and bake for 50–60 minutes until golden and set.
  8. Let cool slightly, then drizzle with lemon glaze so it soaks in.

Notes

Store the cake in the refrigerator for up to 3–5 days or freeze for up to 3 months. Serve with fresh fruit, whipped cream, or a warm cup of coffee for a simple and comforting dessert.