Ingredients
1 cup butter, softened1-1/2 cups sugar2 large eggs, lightly beaten2 large egg whites2 teaspoons lemon extract2-2/3 cups all-purpose flour1 teaspoon baking powder1 can (8 ounces) crushed pineapple, undrainedGLAZE:1 cup confectioners’ sugar1 to 2 tablespoons whole milk1/2 teaspoon lemon extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple.
Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.
