Tea Pineapple Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round baking pan or line with parchment paper.

Cream together the softened butter and granulated sugar in a large mixing bowl, beating until light and fluffy, about 2-3 minutes.

Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.

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

Alternate adding the dry flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients, stirring gently until just combined.

Fold in the drained pineapple chunks using a spatula, distributing them evenly throughout the batter.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.