Description
This Pineapple Juice Pound Cake is a tropical delight that’s moist and flavorful. The subtle sweetness of pineapple juice adds a unique twist to the classic pound cake, making it perfect for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pineapple juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
For Dusting (optional):
- Powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 325°F and grease and flour a bundt or loaf pan.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, beginning and ending with the dry ingredients.
- Add Extracts: Stir in the vanilla and almond extracts.
- Bake: Pour the batter into the prepared pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- You can substitute orange juice for a slightly different citrus flavor.
- Add crushed pineapple for extra texture.
- This cake pairs well with whipped cream or a pineapple glaze.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
