1 c Butter or margarine, 2 ts Lemon extract
Softened 2 2/3 c All-purpose flour
1 1/2 c Sugar 1 ts Baking powder
2 Eggs, lightly beaten 1 8 oz can Crushed pineapple,
2 Egg whites Undrained
-GLAZE-
1 c Confectioners’ sugar 1/2 ts Lemon extract
1 To 2 Tblsp Milk
In a mixing bowl, cream butter and sugar. Add eggs, egg whites and
lemon extract; beat until fluffy, about 2 minutes. Combine flour and
baking powder; gradually add to creamed mixture. Stir in pineapple.
Pour into a greased 10-inch bundt pan. Bake at 350 for 55 to 60
minutes. Cool in pan 10 minutes before removing to a wire rack. Cool.
In a small bowl combine glaze ingredients until smooth. Drizzle over
cake.
Yield: 12-16 servings.
Yields
12 servings
