Pineapple Bundt Cake with Lemon Drizzle
Cook time
Total time
Bundt Cake
  • 2⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 1½ cups sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons lemon extract
  • 1 (16 ounce) can crushed pineapple, undrained
  • 1 cup powdered sugar
  • 1 tablespoon + ½ teaspoon milk
  • ½ teaspoon lemon extract
  1. Preheat oven to 350 degrees F. Grease a 10 inch bundt cake pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (at least 3 minutes, preferably 5 minutes). Add the cinnamon and salt, then beat in the eggs and egg whites one at a time. Then add the lemon extract and beat together until fluffy.
  3. In another bowl, combine flour and baking powder. Slowly, combine wet ingredients with dry ingredients. Stir in the pineapple. Pour the batter into a greased bundt pan and spread flat.
  4. Bake at 350 degrees F for 55-60 minutes. Allow to cool completely before removing from the pan (I like to put the bundt pan on top of a wire cooling rack so the air can circulate).
  5. For the glaze, get a small bowl. Sift the powdered sugar into it, then add the milk and lemon extract. If needed, add in small drops of milk ¼ to ½ teaspoon at a time. Drizzle over cake with a spoon or a Ziploc bag with the tip cut off.
Adapted From
Recipe by The Crepes of Wrath at