Moist Lemon Pineapple Cake
This Moist Lemon Pineapple Cake is bright, simple, and packed with crushed pineapple! A soft, tropical single-layer cake topped with lemon cream cheese frosting.
Servings 8 people
Calories 564kcal
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.
Nutrition
Calories: 564kcal | Carbohydrates: 66g | Protein: 5g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 143mg | Potassium: 216mg | Fiber: 1g | Sugar: 46g | Vitamin A: 863IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 2mg