2 1/2 sticks butter
2 tbsp. Crisco (liquid)
3 c. sugar
6 eggs
3 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1 (8 oz.) carton sour cream
1 tbsp. lemon extract
1 sm. can pineapple, crushed & undrained

Cream sugar, Crisco and butter until light and creamy. Add eggs, one at a time, beating well after each addition. Sift the dry ingredients together. Add to creamed mixture alternately with sour cream, beating well. Add flavoring and mix well. Fold in crushed pineapple. Pour into greased and floured 10" bundt pan or tube pan and bake for 2 hours at 325 degrees. (I only use oil to grease pan.)