Ingredients
2 teaspoons lemon juice
1 teaspoon vanilla extract
3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
6 large eggs
3 cups all-purpose flour
½ teaspoon salt
1 cup crushed pineapple, well drained
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice and vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the batter, mixing just until combined.
Gently fold in the drained crushed pineapple.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Enjoy!