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Lemon Cake With Pineapple Cream Frosting

Serves: 12 · 1 Slice
By Ken Gray Published April 6, 2026
Lemon Cake With Pineapple Cream Frosting
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Nutrition Facts

Per serving (1 Slice)

Nutrition Facts
Calories 425 kcal
Total Fat 25 g
Sodium 200 mg
Total Carbohydrates 30 g
Dietary Fiber Unknown
Protein 5 g
Calcium Unknown
Iron Unknown

Instructions

1. Build the Cake Layers

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter + sugar until light and fluffy (3–4 min).
  4. Add eggs one at a time; mix well after each.
  5. Add lemon zest, juice, and vanilla.
  6. Alternate adding dry ingredients and buttermilk (start/end with dry).
  7. Divide batter evenly and bake 25–30 minutes.
  8. Cool completely before frosting.

2. Make Pineapple Cream Frosting

  1. Beat cream cheese until smooth.
  2. Add powdered sugar + vanilla; mix until creamy.
  3. In a separate bowl, whip cream to stiff peaks.
  4. Fold whipped cream into cream cheese mixture.
  5. Gently fold in very dry pineapple.

Key technique: Excess moisture from pineapple is the main failure point—press it in a sieve or paper towels.

Cook Time

  • Oven Temp: 350°F (175°C)
  • Bake Time: 25–30 minutes (for two 8-inch round pans)

How to Tell It’s Done (Don’t Rely Only on Time)

Every Oven is different
Use multiple indicators for accuracy:

  • Toothpick inserted in center → comes out with moist crumbs, not wet batter
  • Center springs back lightly when pressed
  • Edges begin to pull slightly from the pan
  • Internal temperature: 200–205°F

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Recipe Techniques and Tips

Never been much of a baker, but this experiment came out pretty well. This opinion is backed by all those that ate dinner for Easter, well except for one child who does not like lemon. May try this using Oranges instead of lemon, not sure why it would not work.

Start with proper creaming. Beating butter and sugar until pale and fluffy creates the air pockets that give the cake its tender crumb. Rushing this step results in a dense texture. Add eggs one at a time to maintain a stable emulsion, ensuring the batter stays smooth rather than curdled.

Balance is critical when working with lemon. The juice adds brightness but also increases acidity, so it’s important not to overdo it. The combination of baking powder and baking soda helps maintain lift and structure, preventing the cake from becoming heavy.

Equally important is using room temperature ingredients. Butter, eggs, and buttermilk blend more easily when not cold, creating a smooth, uniform batter that traps air efficiently. Cold ingredients can cause the mixture to separate or curdle, leading to uneven texture and poor rise. Taking the time to let ingredients warm up naturally improves both consistency and final crumb.

Once the flour is added, avoid over-mixing the batter. Excess mixing develops gluten, which turns a soft cake into something dense and slightly tough. Mix just until the ingredients are combined and no dry streaks remain. A gentle hand at this stage preserves the light structure created during creaming.

Moisture control is especially important in the frosting. Crushed pineapple must be thoroughly drained and squeezed dry before folding into the mixture. Excess liquid will cause the frosting to loosen and slide, making assembly difficult. Whip the cream to stiff peaks and fold gently to keep the texture airy yet stable.

Finishing this off with a reminder of two important mentions here:

  1. Use ROOM TEMPERATURE INGREDIENTS (except the whipping cream, that needs to be COLD)
  2. Alternate Dry Ingredients and Buttermilk when making the batter, do not over-mix.

I do not have the tools for cake decorating, not pretty but came out very good. Thinks of playing with coconut and possibly some liquers here ;~)

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