Lemon Pineapple Layer Cake

  • Yield 12 servings

This cake is filled with a delicious lemon pineapple filling and makes a great summer time dessert.


1 1/2 cups sugar
1/2 cup butter
2 1/2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
5 -- egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Lemon Pineapple Filling:
5 -- egg yolks
2 -- lemons, juice and rind
1 small can of crushed pineapple, undrained
3 tablespoons flour
1 1/2 cups sugar
1 -- lump butter


  1. 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.
  2. 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).