1 1/2 cups water
2 teaspoons instant sugar-free lemon zest
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon lemon juice
1 cup margarine
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
6 (1 ounce) squares fresh pineapple, sliced
Heat water in a small saucepan on medium heat. Heat lemon zest and lemon juice. Stir until speckled. Remove from heat and whisk in margarine. Stir in fresh lemon zest and lemon juice; pour over cake. Chill overnight.
Beat eggs in a large bowl, then beat flours in a small bowl. In a separate bowl, stir together flour, baking soda, baking powder and baking soda mixture. Stir flour mixture into egg mixture; pour batter over cake. Place cake seam side down on a large plate. Using a wooden toothpick, prick each side of the cake to about 1/8 inch. Sprinkle pineapple slices on top of cake. Top with whipped cream.
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