This is the tropical loaf cake I bake every summer when pineapples are sweet and I want a dessert that’s both bright and buttery-moist. Lemon pineapple loaf cake takes a sour cream pound cake base, mixes in crushed pineapple, fresh lemon zest, vanilla, and a touch of almond extract, bakes it golden in a standard loaf pan, then drizzles with a tangy lemon-powdered-sugar glaze.
Fun fact: the lemon-pineapple combo became popular in 1950s American baking after Dole Pineapple’s mass-marketing campaign promoted “Hawaiian baking.” The acidity of both fruits actually helps activate baking soda for an extra-tall rise. The sour cream is the moisture secret — it makes the cake stay fresh for 4-5 days at room temp without going stale.
Why this recipe works
DRAIN PINEAPPLE WELL. Wet pineapple = soggy cake. Drain canned pineapple completely; press out extra moisture.
Cream butter and sugar 5 min. Aerated butter = light tender crumb. 30-second creaming = dense brick.
Glaze while warm. Warm cake absorbs the glaze instead of letting it pool. Pour over the cake while still in pan, room-temp.
Ingredients
Makes 1 loaf (10 slices).
Cake:
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1/2 cup (120 g) sour cream
2 tsp fresh lemon zest (2 lemons)
1 tsp vanilla extract
1/2 tsp almond extract
1.5 cups (190 g) all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1 cup (about 200 g) crushed pineapple, drained VERY well
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper with overhang for easy removal.
Step 2: Cream butter and sugar
In a stand mixer with paddle, beat softened butter and sugar on medium-high speed for 4-5 minutes until pale, light, and fluffy. Scrape down sides as needed.
Step 3: Add wet ingredients
Add eggs one at a time, beating well after each. Add sour cream, lemon zest, vanilla, and almond extract. Beat until smooth.
Step 4: Mix in dry ingredients
In a separate bowl, whisk flour, baking powder, and salt. Add to the wet mixture in 3 additions, mixing on low just until incorporated. Don’t overmix.
Step 5: Fold in pineapple
Drain crushed pineapple in a fine sieve, pressing out excess juice with a spatula. Pat dry with paper towels. Fold dry-ish pineapple into the batter by hand with a spatula.
Step 6: Bake and glaze
Pour batter into prepared loaf pan; smooth the top. Bake 55-65 min until a toothpick inserted in center comes out clean. Let cool in pan 10 min. Whisk glaze ingredients smooth; drizzle generously over the warm cake (in pan). Cool fully before slicing.
Nutrition information
Calories: 290 kcal per slice
Protein: 3 g
Carbohydrates: 42 g
Fat: 12 g
Vitamin C: 12% DV
Sugar: 28 g
Pro tips for the best lemon pineapple loaf cake
Use FRESH pineapple if available — sweeter, less syrupy than canned. Fine-chop 1 cup and drain.
Brown butter for extra depth. Brown the butter first, cool to room temp, then cream with sugar — adds nutty richness.
Add toasted coconut to the top after glazing for a piña colada vibe.
Don’t skip the almond extract — that 1/2 tsp adds an indefinable depth that elevates the cake.
Frequently asked questions
Can I use fresh pineapple?
Yes — fine-chop or food-process to crushed texture, drain extra juice. Slightly different texture but same delicious result.
How long does it keep?
5 days at room temp wrapped tightly. The sour cream and pineapple keep it ultra-moist. Freeze whole or sliced for up to 3 months.
Can I make this gluten-free?
Yes — sub 1:1 GF flour blend like King Arthur Measure for Measure. Same technique and result.
Why is my cake dense?
Either overmixed batter (after adding flour) OR butter wasn’t creamed long enough. Cream 5 min on med-high speed; gently fold after adding flour.
Can I make muffins instead?
Yes — fill greased muffin tins 2/3 full, bake at 350°F for 22-25 min. Makes 12 muffins.
