1. Make the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk flour, baking powder, and salt.
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and lemon zest.
Alternate adding flour mixture and milk, beginning and ending with flour.
Divide batter evenly between pans and bake for 25–30 minutes or until golden and a toothpick comes out clean.
Cool completely.
2. Prepare Pineapple Curd
In a saucepan, combine crushed pineapple, sugar, cornstarch, egg yolks, and lemon juice.
Cook over medium heat, stirring constantly until thickened (~5–7 minutes).
Remove from heat and stir in butter. Let cool, then refrigerate until needed.
3. Make the Cream Filling
Beat cream cheese until smooth. Add powdered sugar and vanilla.
In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into the cream cheese mixture until smooth.
4. Make Pineapple Glaze
In a small pan, whisk pineapple juice, sugar, and cornstarch.
Cook over medium heat until it thickens and becomes glossy.
Let cool slightly before glazing the top of the cake.
Assembly
