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Strawberry Pineapple Pound Cake

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  • Prep Time: 25 minutes

  • Cook Time: 1 hour 10 minutes

  • Cooling Time: 2 hours

  • Total Time: 3 hours 35 minutes

  • Skill Level: Intermediate

  • Yield: 1 standard loaf (10-12 slices)

Ingredients

For the Pound Cake:

  • 1 ½ cups (190g) all-purpose flour, plus 1 tablespoon for dusting fruit

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup (170g) unsalted butter, at room temperature

  • 1 cup (200g) granulated sugar

  • 3 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • ½ cup (120ml) full-fat sour cream or plain Greek yogurt

  • ¾ cup (110g) fresh strawberries, diced small

  • ½ cup (80g) fresh pineapple, diced small (pat very dry with paper towels)

For the Glaze:

  • 1 cup (120g) confectioners’ sugar, sifted

  • 2-3 tablespoons pineapple juice or milk

  • ½ teaspoon pure vanilla extract

  • Pinch of salt

Instructions

1. Prepare and Preheat

Preheat your oven to 325°F (165°C). This lower temperature is key for a pound cake’s even bake without over-browning. Generously grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

2. Prepare the Fruit

In a small bowl, toss the diced strawberries and pineapple with 1 tablespoon of flour until lightly coated. This crucial step helps prevent the fruit from sinking to the bottom of the cake during baking. Set aside.

3. Combine Dry Ingredients

In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. Set aside.

4. Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium-high speed for 1 minute until smooth and creamy. Gradually add the granulated sugar and beat on medium-high for 3-4 minutes, until the mixture is very pale, fluffy, and light.

5. Add Eggs and Vanilla

Add the eggs one at a time, beating well (about 1 minute) after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

6. Incorporate Dry Ingredients and Sour Cream

Reduce the mixer speed to low. Add the dry flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture. Mix only until just combined after each addition. Do not overmix.

7. Fold in Fruit

Using a flexible spatula, gently fold the flour-dusted strawberries and pineapple into the batter until just evenly distributed.

8. Bake

Spoon the thick batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake for 65-75 minutes, or until a long wooden skewer or toothpick inserted into the very center of the cake comes out clean or with a few moist crumbs (but no wet batter). The top should be golden brown and spring back when lightly touched.

9. Cool

Let the cake cool in the pan on a wire rack for 20 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and place it directly on the rack to cool completely, about 2 hours. The cake must be completely cool before glazing.

10. Make the Glaze and Finish

Once the cake is cool, prepare the glaze. In a small bowl, whisk together the sifted confectioners’ sugar, 2 tablespoons of pineapple juice (or milk), vanilla, and salt. Add more liquid, one teaspoon at a time, until you reach a thick but pourable consistency. Drizzle the glaze decoratively over the top of the cooled cake, allowing it to drip down the sides. Let the glaze set for 15-20 minutes before slicing.

Tips for Success

  • Room Temperature is Key: Ensure your butter, eggs, and sour cream are truly at room temperature for a smooth, emulsified batter that bakes evenly.

  • Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, leading to a tough cake.

  • Dry Your Pineapple: Fresh pineapple contains a lot of moisture. Patting it thoroughly dry with paper towels is essential to prevent a soggy cake.

  • The Skewer Test: Oven temperatures vary. Start checking for doneness at the 65-minute mark. If the top is browning too quickly, you can tent it loosely with aluminum foil for the final 10-15 minutes of baking.

Nutrition Information

(Per slice, based on 12 slices, including glaze)

  • Calories: ~320

  • Total Fat: 14g

  • Saturated Fat: 8g

  • Cholesterol: 80mg

  • Sodium: 85mg

  • Total Carbohydrates: 46g

  • Dietary Fiber: 1g

  • Sugars: 32g

  • Protein: 4g

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