Pineapple Glazed Loaf Cake

Description

A moist and tender loaf cake infused with the sweet, tropical flavor of pineapple and topped with a simple, glossy pineapple glaze. Perfect for breakfast, tea time, or a light dessert.

Ingredients

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained

For the glaze:

1/2 cup powdered sugar
2–3 tablespoons pineapple juice (from the canned pineapple)

Equipment

Loaf pan (8×4 inches recommended)
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

Instructions

Preheat oven
Set oven to 350°F (175°C). Grease a loaf pan and line with parchment paper for easy removal.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Combine ingredients
Gradually fold in the dry ingredients, then gently fold in the crushed pineapple until evenly combined.
Bake
Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Prepare glaze
While the cake cools slightly, whisk powdered sugar with pineapple juice until smooth and pourable.
Glaze the cake
Drizzle the glaze over the warm loaf, letting it soak slightly into the top.
Cool and serve
Allow cake to cool completely before slicing. Enjoy as a sweet breakfast treat or dessert.

Tips

For extra flavor, toast coconut flakes and sprinkle on top with the glaze.
Use fresh pineapple juice for a more vibrant taste.
Store in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.

Variations

Add chopped nuts (like walnuts or pecans) for crunch.
Mix in a teaspoon of cinnamon or nutmeg for a warm spice twist.
Make mini loaves or muffins using the same batter for individual servings.