Lemon Pineapple Pound Cake

This Lemon Pineapple Pound Cake brings together the bright, citrusy notes of lemon with the signature sweetness of Maui Gold®—creating a rich, buttery cake that tastes like sunshine in every slice.

Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup sour cream
• 1 cup crushed Maui Gold Pineapple, well-drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Optional Store-Inspired Additions

• 2 tablespoons pineapple fruit spread (for extra depth of flavor)
• 1 tablespoon honey from Lahaina Honey Company

For the Lemon Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Instructions

1. Preheat and prepare Preheat your oven to 325°F. Grease and line a loaf pan.
2. Cream butter and sugar Beat until light and fluffy, about 3 to 5 minutes.
3. Add eggs Mix in eggs one at a time.
4. Combine dry ingredients Whisk flour, baking powder, and salt.
5. Build the batter Alternate adding dry ingredients with sour cream. Mix in lemon juice, zest, and vanilla.
6. Fold in pineapple Gently fold in crushed Maui Gold® pineapple and optional fruit spread or honey.
7. Bake Bake for 60 to 75 minutes, until a toothpick comes out clean.
8. Cool and glaze Cool, then drizzle with lemon glaze.

Tips from the Farm

• Maui Gold® pineapples are harvested at peak ripeness, so they’re naturally sweeter and more flavorful
• Be sure to drain your pineapple well for the perfect texture
• Let the cake rest overnight for the best flavor