1/2 cup butter, softened
1 cup white sugar
1 teaspoon baking powder
7 egg whites
8 cups eggnog
4 teaspoons lemon zest
4 teaspoons vanilla extract
1 (3 ounce) can crushed pineapple
1 cup crushed pineapple fruit
1 (3 ounce) package cream cheese
1 cup butter
1/4 cup white sugar
2 cups all-purpose flour
1/2 cup milk
1 egg
1 teaspoon lemon zest
1 tablespoon lemon extract
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. In a large bowl, cream together the butter, sugar, baking powder and egg whites until light and fluffy. Beat in the eggnog, lemon zest and lemon zest. Combine the egg whites and lemon zest; beat into the creamed mixture until well blended. Stir in the crushed pineapple, pineapple fruit and cream cheese.
Pour the batter into prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the lemon zest and lemon extract: In a large glass or metal bowl, beat cream cheese, butter, white sugar and flour until smooth. Beat in milk, egg and lemon zest. Return mixture to the glass bowl, and beat until incorporated. Gradually beat in flour mixture until moist but not runny. Spread over cooled cake layer and spread lemon zest and lemon extract over top. Cover and refrigerate overnight to let cake chill.