Kato's Triple Fruit Pound Cake

Indulge in the irresistible flavors of Kato's Triple Fruit Pound Cake, a moist and buttery dessert infused with a vibrant trio of citrusy orange zest, tangy lemon juice, and sweet pineapple juice. Perfectly golden and wonderfully aromatic, this classic pound cake elevates every bite with its delicate balance of fresh fruit and rich vanilla undertones. Crowned with a silky powdered sugar glaze and optional bursts of fruity garnishes, this cake is as stunning as it is delicious. Whether you're hosting a special gathering or simply craving a treat to pair with your afternoon tea, Kato's Triple Fruit Pound Cake is the ultimate crowd-pleaser. With simple pantry staples, minimal prep time, and a bake that fills your kitchen with warmth, this recipe is destined to become a cherished favorite!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 tablespoon orange zest
• 0.5 cup pineapple juice
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons milk
• 0.5 cup pineapple chunks (optional, for garnish)
• 1 teaspoon lemon zest (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or a bundt pan.

Step 2

In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer until pale and fluffy, about 3-4 minutes.

Step 3

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice. Begin and end with the dry ingredients, mixing just until combined.

Step 6

Stir in the orange zest, lemon juice, and vanilla extract until evenly distributed.

Step 7

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 8

Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover lightly with aluminum foil midway through baking.

Step 9

Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

Step 10

For the glaze, whisk together the powdered sugar, milk, and a splash of lemon juice until smooth and pourable. Adjust the consistency with more milk or powdered sugar if needed.

Step 11

Drizzle the glaze over the cooled cake and garnish with optional pineapple chunks or lemon zest for added flair.

Step 12

Slice and serve at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1570.2g)

Amount per serving	% Daily Value*
Calories	4653.7

Total Fat 124.3g	0%
Saturated Fat 64.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1180.7mg	0%
Sodium 2246.1mg	0%
Total Carbohydrate 838.4g	0%
Dietary Fiber 13.1g	0%
Total Sugars 551.0g
Protein 71.3g	0%

Vitamin D 218.0IU	0%
Calcium 292.3mg	0%
Iron 22.0mg	0%
Potassium 1118.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 6.0%

Carbs: 70.5%