Pineapple Sour Cream Pound Cake
A moist, tender pound cake bursting with pineapple flavor and a hint of lemon, perfect for brunches, tea parties, or as a delightful dessert for pineapple lovers.
Ingredients
Instructions
- Drain 1 cup syrup from pineapple and discard the syrup.
- Set pineapple aside.
- In a large bowl, combine flour, sugar, and baking soda; stir to blend.
- Make a well in the center of the dry ingredients.
- In a separate bowl, combine eggs, sour cream, crushed pineapple, oil, vanilla extract, and grated lemon peel; blend well.
- Pour the egg mixture into the well in the dry ingredients all at once.
- Stir just until moistened.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350°F for 1 hour and 5 to 10 minutes.
- Cool in the pan for 20 minutes, then gently turn out onto a wire rack.
- Cool completely before serving.
Tips & Substitutions
To enhance moisture, consider adding a tablespoon of lemon zest to the batter. If you don't have sour cream, Greek yogurt can be a great substitute. For a twist, try adding nuts or coconut flakes for added texture. Ensure all ingredients are at room temperature for better mixing. Be careful not to overmix the batter; it should be just combined.
Serving Suggestions
Serve your Pineapple Sour Cream Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a more tropical touch, garnish with fresh pineapple slices or shredded coconut. This cake also makes a lovely addition to brunch tables, alongside dishes like Cheesy Fudge.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Sour Cream Pound Cake contains roughly 401 calories, with 6g protein, 53g carbohydrates, and 9g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of vitamin A and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just ensure to crush it and measure an equivalent amount to the canned version. Keep in mind that fresh pineapple contains less liquid, so you may need to adjust the moisture slightly by adding a bit more sour cream or oil.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or using too much flour. Make sure to gently fold the wet ingredients into the dry until just combined. Also, measuring flour correctly by spooning it into the measuring cup can help prevent excess flour, leading to a lighter texture.
How can I add more flavor to the cake?
For added flavor, consider incorporating spices like cinnamon or nutmeg into the dry ingredients. You can also enhance the fruitiness by adding some crushed pecans or walnuts. Another option is to drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake for a citrus kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).