Strawberry Pineapple Pound Cake (Print Version)

# Ingredients:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 cup unsalted butter, room temperature
04 - 4 large eggs
05 - ½ cup sour cream
06 - ½ cup crushed pineapple, drained
07 - 1 tsp vanilla extract
08 - 1 tsp baking powder
09 - ½ tsp salt
10 - 1 ½ cups fresh strawberries, sliced

→ Glaze

11 - 1 cup powdered sugar
12 - 2–3 tbsp pineapple juice or milk (for a creamier glaze)
13 - Optional: 1 tsp lemon juice for extra tang

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.
02 - Cream butter and sugar together in a large bowl until light and fluffy.
03 - Add eggs one at a time, beating well after each addition.
04 - Mix in sour cream, vanilla, and crushed pineapple.
05 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
06 - Fold in the sliced strawberries gently with a spatula.
07 - Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in pan for 10–15 minutes, then turn out onto a wire rack.
09 - Prepare glaze by mixing powdered sugar with pineapple juice until smooth. Drizzle over the cooled cake.
10 - Garnish with extra strawberries if desired.

# Notes:

01 - Ensure the pineapple is thoroughly drained to prevent excess moisture in the batter.

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