Homemade Lemon Cake with Pineapple Filling and Lemon Cream Cheese Icing
2 cups self-rising flour
1 1/2 cups white sugar
1/4 cup shortening
1 cup half and half
2 eggs
1/2 teaspoon vanilla extract
1 Tsp Pure Lemon Extract
Preheat oven to 350
two 9 inch round pans have them greased and floured.
Lemon Cream Cheese Icing
1 (8oz) Cream cheese softened
1 stick of butter softened
confectionary sugar
vanilla extract
pure lemon extract
cream together your cream cheese and butter till very smooth… add in a dash of vanilla and about a teaspoon of lemon extract
start adding in your confectionary sugar slowly as blending… blend well as to get no lumps…. Taste it make sure it is sweet…….
Let cake cool put cooled pineapple filling on top of bottom layer… then put on top layer cake…. Put cream cheese lemon icing on top layer….enjoy…. very good cake
Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and Lemon extract and vanilla, and beat to a soft smooth batter. _
Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean
PINEAPPLE FILLING
1 1/2c. Crushed Pineapple (un-drained)
1 1/2 c. Sugar
3. Eggs Beaten
4 heaping Tbsp. Cornstarch mixed well in cup with small amount of water
Beat eggs in saucepan add sugar and pineapple. In separate cup mix cornstarch with water.
bring pineapple to boiling point, add cornstarch mixture very slowly while stirring, turn to low heat stir till thickens take off heat. You want it thick……
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