Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). This lower temperature is perfect for pound cakes, ensuring they cook evenly without browning too quickly.
Grease and flour a 9×5 inch loaf pan or a 6-cup Bundt pan. Make sure to get into all the crevices.
Step 2: Make the Cake Batter
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in two additions, alternating with the sour cream and the undrained crushed pineapple. Mix just until combined after each addition. Do not overmix.
Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-75 minutes (a Bundt pan may be on the shorter end, a loaf pan on the longer end). The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely before glazing.
Step 4: Make the Glaze and Finish
While the cake cools, whisk together the sifted powdered sugar, 2 tablespoons of pineapple juice, and vanilla extract in a small bowl. Add more juice, one teaspoon at a time, until you reach a thick but pourable consistency.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Tips for the Perfect Pound Cake
· Room Temperature is Key: Having your butter, eggs, and sour cream at room temperature ensures they emulsify properly, creating a smooth, high-rising batter.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and leads to a tough cake.
· The Toothpick Test: Oven temperatures vary. Start checking the cake at the 55-minute mark. If the top is browning too quickly, you can tent it loosely with aluminum foil.
· Cool Completely: This is a dense cake. Glazing it while it’s warm will cause the glaze to melt and absorb. Patience is rewarded!
· For Extra Pineapple Flavor: You can add ½ cup of toasted coconut or ½ cup of chopped macadamia nuts to the batter.
This cake is even more delicious the next day, making it the perfect make-ahead treat. Enjoy
