- 1 cup butter or margarine, softened
- 1 1/2 cups sugar
- 2 eggs, lightly beaten
- 2 egg whites
- 2 teaspoons lemon extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 (8 ounce) can crushed pineapple, undrained
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1/2 teaspoon lemon extract
- In a mixing bowl, cream butter and sugar. Add eggs, egg whites and 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-in. bundt pan. Bake at 350 degrees F for 55-60 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.