Description
A delightful blend of lemon and pineapple, this moist loaf cake is perfect for brunch, afternoon tea, or dessert.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed pineapple (drained)
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the sour cream and eggs, mixing until well combined. In a separate bowl, whisk together the dry ingredients. Gradually incorporate them into the wet mixture.
- Fold in the crushed pineapple, lemon zest, vanilla extract, and almond extract gently.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the glaze by mixing powdered sugar with lemon juice until desired consistency is reached.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftover cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for a week. It freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 21g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg