Pineapple Cream Cheese Pound Cake


  • 200g fresh pineapple
  • 3 eggs
  • 160 + 15g Butter
  • 160g Flour
  • 160g Sugar
  • 0.5 sachet of Baking powder
  • 1 tbsp. brown sugar

For the whipped cream

  • 50g mascarpone
  • 15cl full cream
  • 1 lemon
  • 10 lemon balm leaves
  • 30g Icing sugar


  1. Preheat the oven to 180°C. Cut the pineapple into small pieces and drain them.
  2. Beat the eggs with the powdered sugar, then add the flour, baking powder, and warm melted butter.
  3. Pour the batter into a buttered mold and cover with pineapple. Sprinkle with brown sugar.
  4. Bake in the oven for about 40 mins.
  5. Pour the liquid cream into a bowl, add the mascarpone and icing sugar.
  6. Mix everything, then whip into whipped cream with an electric mixer.
  7. Stir in 2 tbsp. grated lemon zest and chopped lemon balm leaves.
  8. Place in the fridge to serve this chilled whipped cream with the cake.


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