• Gather all ingredients.
• In a bowl, add the butter & sugar, and using a hand mixer beat it for a minute till the sugar blends it.
• With a hand mixer, beat the eggs, one at a time, and beat between each addition.
• Sift the flour, baking powder & salt 2-3 times. Keep aside. Note: This ensures that the cake turns out light and airy.
• Add the sifted flour in parts and gently fold with a rubber spatula until it has been incorporated.
• Add poppy seed and gently fold in.
• Add the pineapple sauce and fold in.
• Note: This is where you will add 1/4 cup of plain sugar-free yogurt to the recipe if you want a denser pound cake.
• Add the pineapple or vanilla essence and fold in.
• Grease an 8×4 inch loaf pan with butter and line the bottom with baking parchment (baking paper).
• Note: You can also grease the pan and dust it with flour if you don’t have baking parchment.
• Pour the batter into the prepared baking pan and bake in a preheated oven at 350 degrees F for 35-45 minutes or till the skewer inserted comes out clean.
• Remove the pan from the oven and place it on a cooling rack for 5-10 minutes before inverting the cake on it. Peel off the baking parchment and allow the cake to cool completely before slicing or icing.
• While the cake is cooling down, gather all ingredients for the icing. Make sure you sift the powder sweetener to ensure there are no lumps.
• Pour in water and melted butter. Mix well.
• Pour on top of the cake when completely cooled down.
• Slice and enjoy!

Cook Time: 50 mins

Source: catchingupwithnkechi.com