Here’s a delightful recipe for a Moist and Tropical Pineapple Loaf Cake with a Sweet Glaze. This cake is bursting with pineapple flavor, perfectly moist, and topped with a luscious glaze for an extra touch of sweetness. It’s like a tropical vacation in every bite!
Ingredients:
For the Pineapple Loaf Cake:
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk (or substitute with 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar)
- 1 cup (240g) crushed pineapple, drained (reserve the juice for the glaze)
- 1/4 cup (60ml) pineapple juice (from the drained pineapple)
For the Sweet Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons pineapple juice (from the drained pineapple)
- 1/2 teaspoon vanilla extract (optional)
Instructions:
Make the Pineapple Loaf Cake:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix 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, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in pineapple: Gently fold in the crushed pineapple and 1/4 cup pineapple juice until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Sweet Glaze:
- In a small bowl, whisk together the powdered sugar, 2–3 tablespoons of pineapple juice, and vanilla extract (if using) until smooth. Adjust the consistency by adding more juice (for a thinner glaze) or more sugar (for a thicker glaze).
- Drizzle the glaze over the cooled loaf cake. Let it set for a few minutes before slicing.
Tips:
- For extra tropical flavor, add 1/2 cup shredded coconut to the batter.
- If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Enjoy this moist, tropical pineapple loaf cake with a cup of tea or coffee!
