Description

This Pineapple Juice Cake is a moist and flavorful loaf cake made with fresh pineapple juice, which adds a natural sweetness and tropical aroma. Perfectly balanced with soft butter, sugar, and eggs, this cake offers a tender crumb and delightful vanilla undertones. Ideal for a refreshing dessert or a special treat alongside your afternoon tea.

Ingredients

Wet Ingredients

1 cup fresh pineapple juice
½ cup butter or oil (softened or liquid)
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups sugar

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Instructions

Preheat and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy cake removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and sugar together until light and fluffy. This process creates a tender texture and helps the cake rise well.
Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract to enhance flavor.
Alternate Adding Dry Ingredients and Pineapple Juice: Add the dry ingredients and pineapple juice alternately to the wet mixture, beginning and ending with the flour mixture. Mix gently after each addition to keep the batter airy and prevent overmixing.
Bake Until Golden: Pour the batter into the prepared pan and bake for 45-50 minutes. Test doneness by inserting a toothpick in the center—if it comes out clean, the cake is done.
Cool and Enjoy: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Serve slightly warm or at room temperature for best flavor and texture.

Notes

Use fresh pineapple juice for the best flavor. Canned juice can be used in a pinch but may change the taste slightly.
Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
You can substitute butter with a neutral oil like vegetable or canola oil for a different texture.
Make sure eggs are at room temperature to blend more smoothly into the batter.
Check the cake at 45 minutes; ovens vary, so adjust baking time as needed.
For added texture, consider folding in ½ cup of chopped pineapple or nuts before baking.