Lemon Pineapple Cake
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The Best Lemon Pineapple Cake: New Recipe In 2024

Light, fluffy, and oozing with flavor is this lemon pineapple cake.

In spring and summer, lemon and pineapple cakes are usually popular. This cake combines the best of both flavours!

Lemon Pineapple Cake
Lemon Pineapple Cake

Dreamy dessert, Lemon Pineapple Cake cream filling between layers of moist lemon cake covered with lemon cream cheese icing.

How to Make Lemon Pineapple Cake

This tender lemon pineapple dessert is ideal for a birthday celebration, holiday dessert, bridal shower, and more!

Although you could also use our well-liked Lemon Pineapple Cake from Scratch and our Lemon Doctored Cake Mix recipe with excellent results, the lemon cake layers are from our Lemon Velvet Cake recipe!

Below is the complete downloadable cake recipe, but first, here’s a quick summary of our process.

  • Grease and flour three 8-inch pans, and preheat the oven to 325 degrees Fahrenheit. To ensure there won’t be any sticking, we also prefer to place rings of parchment paper along the bottom of our pans.
  • Mix the dry ingredients: Mix the cake flour, baking soda, baking powder, and salt in a medium-sized bowl for 30 seconds, then remove from the basin.
  • Mix the Wet Ingredients: In a separate bowl, mix the milk, oil, zest, juice, and extract from the lemon. Put aside. (As the milk and lemon juice react, the mixture will become thicker).
  • Creaming Butter, Cream Cheese, and Sugar: Place the butter and cream cheese in the bowl of your mixer and beat on medium speed until smooth. Add the sugar gradually and beat for two to three minutes at a medium speed.
  • Eggs: Gently whisk each room-temperature egg in until the yolk’s yellow colour is completely gone.
  • Mixing Wet and Dry Ingredients in Turn: Add approximately half of the flour mixture while running the mixer quickly. Stir until well blended. Pour in the milk and vanilla. Mix on low until the remaining flour mixture is added. Slightly increase the speed of the mixer, and mix only until smooth and mixed. Avoid overmixing.
  • It’s Baking Time! Distribute the mixture among the three ready pans.

A toothpick put into the centre should come out clean or with only a few moist crumbs attached after baking at 325 degrees Fahrenheit for 28 to 30 minutes.

Before removing, allow the pans to cool on the wire rack for five to ten minutes.

There are around 8 cups of batter in this recipe. Works well even for cupcakes, however, there won’t be much of a dome.

Easy Pineapple Cream Filling

We’ve loved this simple pineapple cream filling for a long time! It’s straightforward to make and tastes amazing. We’ve used it in our lemon pineapple cake recipe before.

The filling is made with heavy cream instead of milk from a tiny package of instant vanilla pudding, which makes for a deliciously fluffy vanilla cream.

Add the drained and smashed pineapple after that. And that’s it! The Lemon Pineapple Cake cream filling is ready in a few minutes. We adore it so much that we even used it as a cake topping!

*We’ve used variations of “pudding fillings” in our Chocolate Mousse Cake, Chocolate Caramel Cake, Orange Dreamsicle Cake, and more if you want convenience!

Other Filling: We also adore this Cooked Pineapple Filling, which we frequently cover with a thin layer of Sweetened Whipped Cream when used as a filling if you can’t locate vanilla instant pudding or would like to try something different.

More Cakes with Pineapple

You can try these other pineapple-based Lemon Pineapple Cake recipes in addition to today’s Lemon Pineapple Cake.

There are so many mouthwatering combos! We have a lot of favourites, but some of our most well-liked ones include the Carrot Cake, Pineapple Upside Down Bundt Cake, Lemon Pineapple Cake, and Piña Colada Cake!

Pineapple Dream Cake

Orange Pineapple Cake

Pineapple Coconut Cake

Elvis Presley Cake

Hummingbird Cake

Banana Split Cake

Ingredients for Lemon Pineapple Cake


8-ounce container of softened cream cheese (226g)

1 ½ sticks softened unsalted butter (168g)

Two cups (400g) sugar

Four large eggs, room temperature (you can quickly reheat them in a dish of hot water for five minutes).

3 cups cake flour (342g); substitute as directed in the Notes.

One-half teaspoon baking soda (3g) and two teaspoons baking powder (8g)

½ teaspoon (3g) salt

¾ cup (175g) of milk

One small lemon contains around ¼ cup of lemon juice.

¼ cup 54g of vegetable oil (we used canola).

One Tablespoon (10g) Lemon Extract

The peel from two lemons

FOR THE PINEAPPLE CREAM FILLING

One tiny box of custard mix (instant)

Add or subtract two cups of heavy cream or whipping cream as necessary to achieve the desired consistency.

1 20-oz can (drained) of crushed pineapple.

LEMON CREAM CHEESE FROSTING

2 sticks unsalted butter, slightly softened (226g)

16 ounces of softened cream cheese (453 grams total weight). Two 8-ounce packets of cream cheese were used.

1 teaspoon lemon extract, or as much as suits your taste. (4g)

Zest from one lemon, about a teaspoon and a half (3g)—optional. Be aware that the icing may contain bits of zest.

6 to 6 ½ cups powdered sugar (690 g–747 g), adding extra if needed, can dye the icing with yellow colouring gel optionally.

Lemon Pineapple Cake
Lemon Pineapple Cake

Can Lemon Pineapple Cake Layers Be Frozen?

Indeed, they can! These layers freeze beautifully, much like most of our Lemon Pineapple Cake recipes (from strawberry cake to orange cake and more). We frequently wrap and freeze our cake layers because we’ve discovered that it can make them juicier!

Freezing and Wrapping: We freeze our newly baked layers once they have cooled down, but they are still slightly warm when we bake ahead of time.

Each cake layer is placed on a piece of cardboard with lemon pineapple cake carefully wrapped with foil, plastic, and foil.

The layers taste just like the day they were frozen and may be stored in the freezer for up to three months.

Cake Layer Thawing: Take the cake layers out of the freezer and wrap them on the kitchen surface to come to room temperature. The condensation will gather on the foil instead of on the lemon pineapple cake.

*You can take off the foil when it’s only partially frozen, or you can thaw it all the way. Because the layers are less delicate when partially frozen, some designers find it easier to build their cakes at this stage.

Assembling and Decorating the Lemon Pineapple Cake

Place the first layer of lemon pineapple cake on the cake plate or pedestal. Apply a skinny layer of icing (if desired).

Using a piping bag with the tip cut off, pipe a dam of cream cheese frosting around the inside edge of the cake layer, about ¼ to 1/2 inch from the edge.

Next, pour the pineapple filling into the dam’s interior. When the layers are piled, the dam’s function prevents the soft filler from escaping.

Continue with the following two Lemon Pineapple Cake layers. Put more frosting in the spaces left by the cake layers. I use my piping bag for this.

Crumb Coat & Chill: Dust the cake with a light layer of crumb. I like to let the cake cool in the freezer for a good fifteen minutes at this stage. If necessary at this point, you can also refrigerate the frosting bowl.

Since cream cheese frostings tend to be softer, it’s a good idea to cool them right before decorating.

Decorating the Cake: After that, I used a bench scraper to smooth the last layer of icing over the cake’s edges and a tiny silicone pastry brush to give the sides a subtle texture.

Using a large 2D piping tip, I created a rosette border and thick shell around the top of the cake. (For further information, view our star tip piping video!)

I carefully covered the entire surface of the Lemon Pineapple Cake with the pineapple filling, extending it to the edge.

Lastly, I used a little round piping tip 4 to make a tiny beaded border. (Video tutorial: round-tip piping)

Instructions for Lemon Pineapple Cake

Start the oven at 325 degrees Fahrenheit. Butter and dust three 8-inch baking pans. We like to use parchment paper circles to coat our pans’ bottoms.

Mix the cake flour, baking soda, baking powder, and salt in a medium-sized bowl for 30 seconds, then remove from the basin.

Whisk the milk, oil, lemon zest, juice, and extract together in a separate basin. Put away. Don’t worry, it will start to seem thick and clumpy since the lemon pineapple cake is essentially making buttermilk out of the milk.

Cream cheese and butter should be added to the bowl of your mixer and mixed on medium speed until smooth.

Add the sugar gradually and beat for two to three minutes at a medium speed.

One by one, add the room-temperature eggs and stir until the yolk’s yellow colour is gone.

Half of the flour mixture should be added while the mixer is running on low. Stir until well blended.

Stir in the lemon extract and milk. Mix on low until the remaining flour mixture is added. Slightly increase the speed of the mixer and mix only until smooth and mixed. Avoid overmixing.

Distribute the mixture among the three ready pans.

When a toothpick is pushed into the center, it should come out clean or with only a few crumbs attached after 28 to 30 minutes of baking at 325 degrees Fahrenheit. Before removing, allow the pans to cool on the wire rack for five to ten minutes.

There are around 8 cups of batter in this recipe. Works well even for cupcakes, however, there won’t be much of a dome.

PINEAPPLE CREAM FILLING

In a mixing dish, mix the pudding mix and heavy cream. A whisk will work just as well, but I like using a hand mixer.

Use a mixer on low speed at first until everything is well blended. The pudding should be whipped quickly until it becomes thick and fluffy. To achieve the required consistency, stir in small amounts of heavy cream if the mousse is too thick.

If using a hand mixer, just whisk quickly for a few minutes or until the mixture gets smooth and thick.

Add the crushed and drained pineapple and mix until thoroughly mixed.

I used this for our cake’s topping and two layers of filling.

Lemon Pineapple Cake
Lemon Pineapple Cake

FOR THE LEMON CREAM CHEESE FROSTING

Slice the butter into ½-inch pieces and place it in the mixer bowl. Beat until the butter is smooth.

After chopping the cream cheese into small pieces, add it to the butter and beat to combine.

Add the lemon extract and zest.

Add the powdered sugar and optional yellow food coloring gradually, beating until thoroughly combined.

This frosting will pipe more easily if applied while still chilled. It can be prepared ahead of time, chilled, and then let slightly soften before remixing when needed. To soften, do not microwave.

Cake Assembly: Arrange the initial layer of lemon cake onto a cake pedestal or base. Apply a very thin layer of optional lemon cream cheese icing. Around ¼ to 1/2 inch in from the edge of the cake layer, pipe a dam of lemon frosting.

Pour the pineapple cream filling into the dam. Proceed with the subsequent layer of cake and place the third layer on top.

Before putting the final coat of frosting, chill the cake (thin layer) in the freezer for 15 minutes to firm everything up. Decoratively decorate the cake as you choose! Using a bench scraper, I polished the sides of my cake before texturizing them with a silicone pastry brush. Using a 2D piping tip, I created a border of shells with rosettes on top. I topped the cake with more pineapple cream and surrounded the bottom with a straightforward bead border (tip 4).

Notes

Replacement for Cake Flour: {Using all-purpose flour (plain in the UK) to make Cake Flour} Take out two tablespoons of flour for every cup of flour in a recipe and replace it with two tablespoons of cornstarch (cornflour in the UK). Since this recipe calls for three cups of flour, measure out three cups of all-purpose flour, take out six tablespoons, and replace them with six tablespoons of cornstarch, then whisk to combine.

    Frequently Asked Questions

Can I use pineapple juice instead of water in a cake?

I also enjoy adding pineapple juice from the canned pineapple to the cake mix instead of or together with water. You’re done when the cake comes out of the oven. No decorating or icing is required.

Why does lemon cake taste so good?

Lemon frosting, lemon syrup, and limoncello brushed over the cake while it’s still warm are all made from juice and zest from the cake itself. The flavor of lemon comes best from the zest, so use a lot of it.

What does pineapple cake taste like?

The cake in most recipes is a typical white cake—sweet, with a hint of vanilla flavor—tasty but unremarkable. However, the top, which begins on the pan’s bottom, is tartly sweet from the pineapple and sticky with caramel. Usually, the cake is extremely sugary.

Why do you put lemon on the cake?

Since the 1700s, lemon has been a prized ingredient in cake recipes because it gives baked products’ sweetness a cool, refreshing twist. It is challenging to identify a single dish that initiated the trend due to the widespread use of this adaptable ingredient.

Does lemon juice help cakes rise?

Lemon juice helps react with baking soda too, and the combination gives the best rise while still keeping the cake very moist. Both of these ingredients are added at the end, which helps ensure that most of the reaction with baking soda happens inside the oven. Baking low and slow.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible


















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