You are here: Home » Recipes » Lemon Pineapple Layer Cake Lemon Pineapple Layer Cake Recipe by Favorite Recipes Press Yield 12 servings This cake is filled with a delicious lemon pineapple filling and makes a great summer time dessert. PrintEmail Ingredients Cake:1 1/2 cups sugar1/2 cup butter2 1/2 cups cake flour3 teaspoons baking powder1/2 teaspoon salt1 cup milk1 teaspoon vanilla5 -- egg whites1/4 teaspoon salt1/4 teaspoon cream of tartarLemon Pineapple Filling:5 -- egg yolks2 -- lemons, juice and rind1 small can of crushed pineapple, undrained3 tablespoons flour1 1/2 cups sugar1 -- lump butter Instructions To prepare cake. Cream sugar and butter until fluffy. Sift together flour, baking powder and 1/2 teaspoon salt. Add sifted ingredients alternately with milk to creamed mixture; add vanilla. Beat egg whites and 1/4 teaspoon salt partially; then add cream of tartar; continue beating until whites hold their shape. Fold into batter. Grease and flour 2 9-inch layer pans; pour into batter and bake at 350F for 20 to 25 minutes. Cool cakes. Frost with Lemon Pineapple Filling. To prepare Lemon Pineapple Filling: Mix all ingredients. Cook until thickens to a custard consistency. Let cool; hen use to cover tops of layers and sides of cake. Recipe reprinted with permission from The Junior League of Little Rock’s Little Rock Cooks (Little Rock, Arkansas 1972).