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Pineapple Strawberry Pound Cake

Pineapple Strawberry Pound Cake

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A tropical twist on a classic pound cake, combining juicy pineapple and fresh strawberries to create a moist and flavorful dessert perfect for any occasion.

 

Ingredients

– 1 1/2 cups cake flour

– 1/2 cup all-purpose flour

– 1 cup granulated sugar

– 1/2 cup unsalted butter, softened

– 4 large eggs

– 1/2 cup pineapple puree (or blended fresh pineapple)

– 1/2 cup chopped fresh strawberries

– 1 tsp vanilla extract

– 1 tsp baking powder

– 1/4 tsp salt

– Zest of 1 lemon (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the cake flour, all-purpose flour, baking powder, and salt.

3. In a large bowl, cream the softened butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest if using.

5. Mix in the pineapple puree until fully incorporated.

6. Gradually fold in the dry ingredients until just combined. Gently fold in the chopped strawberries.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

Notes

– For a more pronounced pineapple flavor, add fresh pineapple chunks along with the puree.

– Ensure strawberries are evenly distributed to prevent them from sinking during baking.

– Dust with powdered sugar or drizzle with a simple glaze for an extra touch.

– Store in an airtight container to maintain freshness.

 

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