Lemon Pineapple Cake
You’ll love this refreshing Lemon Pineapple Cake Recipe! This 8-inch single layer cake combines the tangy zest of lemon with the sweet, juicy bits of crushed pineapple for a dessert that is sure to brighten your day!
Lemon Pineapple Cake Recipe
This lemon pineapple cake recipe is moist and fluffy, thanks to the inclusion of crushed pineapple and extra virgin olive oil.
The lemon zest brings a bright citrus note that perfectly complements the pineapple’s sweetness, making every bite a delightful experience.
For the frosting, I’ve chosen a creamy and tangy cream cheese frosting, enhanced with more lemon zest for an extra zing.
The cream cheese frosting not only adds a layer of decadence but also beautifully balances the cake’s tropical flavors!
How to Make Lemon Pineapple Cake
A full and detailed recipe card is at the bottom of this post.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat Butter and Sugar: In a separate large mixing bowl, add the softened butter, sugar, and lemon zest. Beat on medium-high speed for 2 minutes until pale and creamy. Scrape down the sides.
Incorporate Eggs: Add eggs one at a time, beating for 15 seconds after each addition. Scrape the sides of the bowl.
Mix in Wet Ingredients: Pour in the crushed pineapple, olive oil, lemon juice, and vanilla extract. Beat on low-medium speed for 10 seconds until combined.
Combine with Dry Ingredients: Add the dry flour mixture and beat on low-medium speed until incorporated. Avoid over-mixing. Fold in any excess flour around the sides of the bowl with a rubber spatula.
Transfer Batter & Bake: Pour the batter into the greased cake pan. Bake for 40-45 minutes until a skewer inserted into the middle comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes.
Cool: Transfer cake to a wire rack to cool completely before adding the frosting.
Cream Cheese Frosting: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
Frost Cake: Spread frosting evenly over the cooled cake. Serve and enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Ingredients: Ensure the butter and the eggs are at room temperature for better integration into the batter.
- Mixing: Avoid overmixing the batter after adding the dry flour ingredients to keep the cake light and tender.
- Cooling the Cake: Allow the lemon pineapple cake to cool completely before applying the cream cheese frosting to prevent it from melting.
What to do with leftover crushed pineapple?
Use your leftover crushed pineapple in this pineapple crush mocktail or include it in these mango pineapple popsicles or lime pineapple popsicles!
Can I use pineapple tidbits or pieces instead of crushed pineapple?
Certainly! If you have pineapple tidbits or pieces, you can use them as a substitute. For best results, you might want to chop them into smaller bits to better integrate into the batter, ensuring every slice of your cake has that wonderful pineapple flavor throughout.
What other frostings can I use besides cream cheese frosting?
While cream cheese frosting complements the flavors beautifully, you can also try a simple vanilla buttercream, pineapple glaze, or even a whipped cream frosting for a lighter touch. Each option adds a unique twist to the cake.
Storage Instructions
Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
Best Pineapple Cake Recipes
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Lemon Pineapple Cake
Ingredients
Cake
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/4 tsp fine salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3 heaped Tbsp lemon zest
- 2 large eggs, at room temperature
- 1 cup canned crushed pineapple
- 1/4 cup extra virgin olive oil
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat block cream cheese, at room temperature
- 60 g unsalted butter, softened to room temperature
- 1 1/2 cups (225g/8 oz.) powdered sugar
- 1 Tbsp lemon zest, finely zested
Instructions
Cake
- Preheat Oven: Great oven to 356ºF (180ºC).
- Prepare Pan: Grease a round 8-inch baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Butter and Sugar: In a separate large mixing bowl, add the softened butter, sugar, and lemon zest. Beat on medium-high speed for 2 minutes until pale and creamy. Scrape down the sides.
- Incorporate Eggs: Add eggs one at a time, beating for 15 seconds after each addition. Scrape the sides of the bowl.
- Mix in Wet Ingredients: Pour in the crushed pineapple, olive oil, lemon juice, and vanilla extract. Beat on low-medium speed for 10 seconds until combined.
- Combine with Dry Ingredients: Add the dry flour mixture and beat on low-medium speed until incorporated. Avoid over-mixing. Fold in any excess flour around the sides of the bowl with a rubber spatula.
- Transfer Batter: Pour the batter into the greased cake pan.
- Bake: Bake for 40-45 minutes until a skewer inserted into the middle comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes.
- Cool: Transfer cake to a wire rack to cool completely before adding the frosting.
Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese, butter and lemon zest for 1 minute on medium speed. Scrape down the sides.
- Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cake: Spread frosting over the cooled cake. Serve and enjoy!
Notes
- Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
- Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
- Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.