My husband made this “Pineapple cream cheese Pound Cake”

Instructions:

Making the Pound Cake:

1. Preheat and Prepare:
   • Preheat your oven to 325°F (160°C).
   • Grease and flour a 10-inch tube or Bundt pan.
2. Cream Butter and Cream Cheese:
   • In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
3. Add Sugar:
   • Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.
4. Incorporate Eggs:
   • Add the eggs one at a time, beating well after each addition.
5. Combine Dry Ingredients:
   • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Mix Dry and Wet Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Add Flavors and Pineapple:
   • Stir in the pure vanilla extract and almond extract (if using).
   • Gently fold in the well-drained crushed pineapple.
8. Pour Batter and Bake:
   • Pour the batter into the prepared tube or Bundt pan, smoothing the top.
   • Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
   • Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Creating the Pineapple Glaze:

1. Combine Ingredients:
   • In a small bowl, combine the well-drained crushed pineapple, powdered sugar, and fresh lemon juice.
   • Mix until the glaze is smooth and has a drizzling consistency.
2. Drizzle the Glaze:
   • Once the cake is completely cooled, drizzle the pineapple glaze over the top.
   • Allow the glaze to set before serving.