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Strawberry Pineapple Pound Cake

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A moist and fruity dessert favorite that captures the vibrant flavors of summer.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • ½ cup sour cream or buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup diced fresh strawberries
  • ½ cup well-drained crushed pineapple

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour your loaf or bundt pan.
  2. Mix the dry ingredients by whisking together the flour and baking powder in a bowl.
  3. Cream the butter and sugar together until fluffy and pale in a large bowl.
  4. Add the eggs one by one, fully incorporating each before the next, then mix in the vanilla extract.
  5. Incorporate the sour cream or buttermilk until just mixed.
  6. Combine the dry mix into the wet mixture gradually, mixing on low speed until barely combined.
  7. Fold in the strawberries and crushed pineapple gently with a spatula.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
  9. Cool the cake in the pan for 10 minutes then transfer to a wire rack to cool completely.

Notes

Consider adding a quick glaze with powdered sugar and lemon juice while the cake cools. You can also customize the recipe by adding coconut, nuts, or chocolate drizzle.

Nutrition

Keywords: pound cake, strawberry cake, pineapple dessert, summer dessert, fruity cake

Find it online: https://pureproteinbites.com/summer-ready-strawberry-pineapple-pound-cake/