Preheat oven to 325 degrees and separate 6 eggs. Let eggs stand until they reach room temperature.

Sift together: 1 tsp. baking powder

In a small bowl beat the 6 egg whites with 1/2 teaspoon salt approximately 1 minute. Gradually add to whites and salt, 3/4 cup sugar.

In a large bowl beat the 6 egg yolks until fluffy (2 minutes) and gradually add 3/4 cup sugar and 1 tablespoon lemon juice and 1/2 cup unsweetened pineapple juice. Add the dry ingredients and beat until blended (1 1/2 minutes). Add the egg whites and beat until blended.

Pour into a 10-inch tube pan (ungreased) and cut through batter to release air bubbles. Bake 1 hour or until brown and firm. Loosen sides and remove cake from pan.