Pineapple Bundt Cake

1 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs, lightly beaten
2 egg whites
2 teaspoons lemon extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 can (8 ounces) crushed pineapple, undrained

Glaze
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon lemon extract

In a mixing bowl, cream butter and sugar. Add eggs, egg whites and extract; beat until fluffy, about 2 minutes. Combine flour and baking powder; gradually add to creamed mixture. Stir in pineapple. Pour into a greased 10-in. fluted tube pan.

Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake. Makes 12-16 servings.