1 (20 oz.) can crushed pineapple
3 c. flour
2 c. sugar
1 tsp. baking soda
3 eggs, lightly beaten
1 c. sour cream or plain yogurt
3/4 c. vegetable oil
1 tbsp. each: vanilla extract and grated lemon peel (yellow part only)

Drain 1 cup syrup from pineapple. Discard syrup. Set pineapple aside. In a large bowl, combine flour, sugar, and baking soda; stir to blend. Make a well into the center of the dry ingredients. In a separate bowl, combine eggs, sour cream, pineapple, oil, vanilla and lemon peel; blend well. All at once, add egg mixture to well in dry ingredients. Stir just until moistened. Pour batter into a greased and floured 10-inch tube pan.

Bake at 350°F for 1 hour and 5 to 10 minutes. Cool in pan 20 minutes; gently turn out of pan onto wire rack. Cool completely.