From the kitchen of Ann Marie Barkwell. I got this recipe
from Rose DeFelice. The lemony sponge cake is sliced
in half and spread with a creamy lemon pineapple filling.
Beat on high until real yellow & foamy:
2 c sugar
On low, add:
2 c flour
2 tsp baking powder
1 c WARM milk
1 tsp lemon extract
Pour into a prepared sponge cake pan.
Bake @ 350, 45-50 minutes.
1 can crushed pineapple, drained well, place on
paper towels to absorb juice
2 packages lemon pudding
1/2 pint whipped cream, whipped
Slice cooled cake in half & fill.
|"Nobody made a greater mistake than he who did
nothing because he could only do a little."