Pineapple Sour Cream Pound Cake
Pineapple Sour Cream Pound Cake is an moderately easy dinner. Made with 1 (20 oz.) can crushed pineapple, 3 c. flour, 2 c. sugar, 1 tsp. baking soda and 3 eggs, lightly beaten, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Drain 1 cup syrup from pineapple.
Discard syrup.
Set pineapple aside.
In a large bowl, combine flour, sugar, and baking soda; stir to blend.
Make a well into the center of the dry ingredients.
In a separate bowl, combine eggs, sour cream, pineapple, oil, vanilla and lemon peel; blend well.
All at once, add egg mixture to well in dry ingredients.
Stir just until moistened.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 350Β° for 1 hour and 5 to 10 minutes.
Cool in pan 20 minutes; gently turn out of pan onto wire rack.
Cool completely.
π· Perfect Pairings
Complete your meal with these
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