Classic Pineapple Cake

By chelyc13

Blue ribbon baking from a redneck kitchen

Ingredients

• Cake:
• 1 cup unsalted butter, at room temp plus more for the pan
• 1 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• pinch of salt
• 2 large eggs
• 2 large egg whites
• 1 teaspoon vanilla butter and nut flavoring
• 2 teaspoons lemon extract
• 2 2/3 cups all purpose flour
• 1 teaspoon baking powder
• 1 (16oz) can crushed pineapple, with juice
• FOR GLAZE:
• 1 cup confectioner's sugar
• 1 tablespoon whole milk
• 1/2 teaspoon lemon extract

Preparation

Step 1

Preheat the oven to 350. Grease a 10 inch bundt or tube pan.

Make the cake: using an electric mixer, beat the butter and sugar until soft. Add the cinnamon, salt, eggs, and egg whites and mix until fully incorporated. Add the vanilla butter and nut flavoring and the lemon extract and beat until the mixture is fluffy.

In another bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the egg mixture and mix until just combined. Mix in the pineapple with its juice.

Pour into the pan and bake until golden brown and a cake tester or toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Let cool in the pan for 10 minutes, before turning out of the pan to cool completely on a wire rack. While the cake is cooling, prepare the glaze: sift the confectioner's sugar into a small bowl. Pour in the milk and lemon extract and mix until smooth. Drizzle over the cooled cake and let set before serving.