Ingredients

Scale

Ingredients:

For the Pound Cake:

3 cups all-purpose flour (sifted)
3 cups granulated sugar
1 cup unsalted butter (room temperature)
6 large eggs (room temperature)
1 cup full-fat sour cream
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon pineapple extract (optional, but recommended)
1 cup crushed pineapple (drained)

For the Pineapple Glaze:

2 cups powdered sugar
3–4 tablespoons pineapple juice (adjust for desired consistency)
1 teaspoon vanilla extract (optional)

Instructions

Preparation: Step 1: Preheat and Prepare Your Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan (or bundt pan). You can also line the bottom with parchment paper for extra protection against sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, using an electric mixer, cream the unsalted butter until light and fluffy (about 3–5 minutes). Gradually add the granulated sugar and continue to beat until the mixture is pale and fluffy — this aeration is key to a good pound cake texture.

Step 3: Add Eggs One at a Time

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing. This step is crucial in emulsifying the fat and creating structure in the batter.

Step 4: Incorporate Dry and Wet Ingredients

In a separate bowl, sift together the flour, baking soda, and salt. Alternately add the dry ingredients and sour cream to the creamed mixture, starting and ending with the flour. Do this in 3 additions of flour and 2 of sour cream.

Step 5: Add Flavors and Pineapple

Add the vanilla extract and pineapple extract. Gently fold in the crushed and well-drained pineapple with a spatula. Make sure the pineapple is evenly distributed but do not overmix, as this can toughen the cake.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. Check at the 1-hour mark to avoid overbaking.

Step 7: Cool and Glaze

Let the cake cool in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely. Once the cake has cooled, whisk together the powdered sugar and pineapple juice (and vanilla if using) to make the glaze. Pour the glaze over the cake, allowing it to drip down the sides.

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes

Nutrition

Calories: ~450
Sodium: ~220mg
Protein: ~6g