Pistachio Pineapple, Key lime, Or Lemon Pound Cake

 

 

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Super Lemony Lemon Pound Cake

 

Full disclosure: I double all of these recipes and make the cake in a bundt cake pan. By doubling the recipe I end up with a larger cake with much needed height.

Sometimes I get in the kitchen and try to improve upon recipes I’ve previously written. The recipes here result from my attempts to make a more delicious pound cake. The lemon cake is an improvement upon my standard lemon pound cake recipe, while the pistachio pineapple recipe combined two of my two favorite flavors. The key lime? Well, I love key lime so, why not?

 

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Pistachio Pineapple Pound Cake… If you close your eyes your transported back to your grandmother’s bridge party and her famous watergate salad

 

Ingredients for basic pound cake

1 cup salted butter (2 sticks) at room temperature

2 cups all purpose unbleached flour or cake flour

1 and 1/2 teaspoons baking powder

4 ounces cream cheese, at room temperature

1 and 1/2 cups granulated white sugar

4 eggs beaten, at room temperature

Optional Ingredients for Flavored Cake

For pistachio pineapple cake:

  •     1 tablespoon pistachio extract
  •     1 tablespoon pineapple flavor
  •     1/2 cup chopped pistachios
  •     1/2 tablespoon vanilla extract
  • 1 drop green food coloring (optional)

For lemon cake:

  •     1 tablespoon lemon flavor
  •     2 tablespoons lemon zest
  •     1/4 cup lemon juice
  •     1 tablespoon vanilla extract
  • 2 drops yellow food coloring (optional)

For Key lime cake:

  •    2 tablespoons emulsified key lime extract OR key lime flavor with 2 drops green food coloring
  • 1/4 cup key lime juice

Ingredients for basic butter cream icing

4 ounces cream cheese, at room temperature

1/4 cup (1/2 stick) softened salted butter

2 cups confectioners’ sugar

  • For lemon pound cake add:
    • 1/4 cup fresh lemon juice
    • .125 fluid ounces of lemon oil

 

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  • IMG_1384

    Coconut and yellow food coloring are optional for icing

  • For pistachio pineapple cake add:
    • 1/2 tablespoon pistachio flavor
    • 2 tablespoons crushed pineapple
    • 2 teaspoons pineapple flavor
    • 1/4 cup coarse chopped pistachios
    • 2 teaspoons vanilla extract

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For key lime cake add:

  • 1 tablespoon emulsified key lime extract
  • 1/4 cup key lime juice

Directions

Heat oven to 325 degrees fahrenheit, placing rack in center of oven.

Sift flour and baking powder, set aside.

Mix butter and cream cheese, until well blended. Gradually add sugar beating on medium speed for 5 minutes or until light in color and fluffy. Ass each beaten egg, one at a time.

Add lemon or lime zest if making key lime or lemon cake Add vanilla if making pistachio pineapple cake. Mix on medium speed.

Add dry ingredients alternately with lemon or lime juice if making lime or lemon cake, beginning and ending with flour mixture. Mix just enough to incorporate. Pour batter into “seasoned pan (cooking spray and flour). Firmly tap pan on counter to reduce air pockets.

Bake for about an hour (one hour) or until set in the middle (when your knife comes out clean). If cake isn’t set after an hour and 15 minutes, then tent with foil so cake doesn’t brown too quickly and continue baking until set.

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Cool in pan for an hour or more before inverting on serving plate. Cake should be completely cool before inverting.

For icing, beat cream cheese and butter until well blended and fluffy. On a slow speed, gradually add confectioners’ sugar. Mix in juice and other additional ingredients depending on the type of cake you’re making. Continue to blend on low.

Poke several holes in cake using chopsticks. Begin icing cake. If icing is thin then frost one layer then set aside to harden for 15 minutes. Continue icing cake.

Serve and enjoy!

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Pistachio Pineapple Pound Cake served with Pistachio Ice cream

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