1 1/2 c. sugar
1 c. (2 sticks) butter, softened
2 2/3 c. plain flour
2 tsp. baking powder
2 tsp. lemon extract
1/2 tsp. salt
3 lg. eggs
1 (8 oz.) can crushed pineapple, with juice

1. Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan.

2. In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high and beat until light and fluffy (about 10 minutes). Reduce speed to low; sift dry ingredients and add to mixture together with eggs and undrained pineapple. Beat until well blended, scraping sides of bowl as needed. Increase speed to high and beat 2 additional minutes.

3. Spoon batter into prepared pan. Bake 55 minutes or until cake tester comes out clean. Cool cake in pan 10 minutes. Turn out on rack and cool completely.