Strawberry Pineapple Pound Cake

Ingredients:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup sour cream

• ½ cup crushed pineapple (drained well)

• ½ cup diced strawberries (fresh or frozen, patted dry)

• 1 tsp vanilla extract

Optional glaze:

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice or milk

• 1–2 tbsp diced strawberries (mashed for color & flavor)

Directions:

make the batter

Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix in vanilla.

combine dry ingredients

In another bowl, whisk flour, baking powder, and salt. Add to butter mixture alternately with sour cream, mixing just until combined.

fold in fruit

Gently fold in pineapple and strawberries. Pour batter into prepared pan, smoothing the top.

bake

Bake 60–70 minutes (bundt) or 55–60 minutes (loaf) until a toothpick comes out clean. Cool 15 minutes before removing from pan.

add glaze (optional)

Mix powdered sugar, pineapple juice, and mashed strawberries until smooth. Drizzle over cooled cake.

serve

Slice and enjoy as-is or with whipped cream.

tips:

• Pat fruit dry to prevent extra moisture in the cake

• Use lemon zest for a citrusy boost

• This cake tastes even better the next day as flavors meld

prep time: 20 mins | bake time: 60–70 mins

makes: 10–12 slices