2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup white sugar
1 1/2 teaspoons lemon zest
1 cup butter, softened
1 cup white sugar
1 1/2 cups lemon rind
1 cup finely chopped almonds
3 eggs
1 tablespoon lemon zest
3 tablespoons lemon juice
1 cup butter
1/2 cup water
1 cup milk
1 teaspoon vanilla extract
3 tablespoons lemon zest
1/2 teaspoon lemon juice
1 (8 ounce) can crushed pineapple, drained
1/2 cup whipped cream
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, mix together the flour, baking powder and salt. Make a well in the center and pour in the milk, sugar, lemon zest, butter, white sugar, lemon rind, almonds, eggs, lemon zest and lemon rind. Mix together well. Fold in the lemon rind and lemon rind juice. Spread evenly into the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Frost the outside of the cake with whipped cream.