Description
A buttery, tender pound cake studded with juicy strawberries and tangy pineapple, perfect for brunch, dessert, or an afternoon cup of tea.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh strawberries
- 1 cup crushed pineapple, well drained
- 1/2 cup milk
- 1 tablespoon all-purpose flour (for tossing fruit)
- Additional butter or oil for greasing pan
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or a 10 to 12 cup Bundt pan and lightly flour it.
- In a large bowl, cream the softened butter and granulated sugar with a hand or stand mixer on medium speed until pale and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in two additions, alternating with the milk, mixing just until combined.
- Toss the diced strawberries and drained crushed pineapple with 1 tablespoon flour. Gently fold the fruit into the batter with a spatula until evenly distributed.
- Spread the batter into the prepared pan, smoothing the top. Bake on the middle rack for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely before slicing and serving.
Notes
- Measure flour by spooning into the cup and leveling for best texture.
- Do not overmix once the flour is added to keep the crumb tender.
- Ensure pineapple is well drained to avoid a soggy cake.
- Check doneness at 55 minutes and add time only as needed.
- For a simple finish, dust with powdered sugar or drizzle a light vanilla glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: pineapple strawberry pound cake, fruit pound cake, easy loaf cake, summer dessert, bundt cake