1 (20 oz.) can crushed pineapple in syrup
3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
3 eggs, lightly beaten
1 c. dairy sour cream or plain yogurt
3/4 c. vegetable oil
1 tbsp. vanilla extract
1 tbsp. grated lemon peel

Drain 1 cup syrup from pineapple; discard syrup. In large mixing bowl stir flour, sugar, and soda to blend. Make a well in center of dry ingredients. Combine eggs, sour cream, pineapple, oil, vanilla, and lemon peel; add all at once to dry ingredients. Stir until moist.

Pour into greased and floured 10-inch tube pan. Bake in 350 degree oven for 65- 70 minutes. Cool in pan 20 minutes. Gently loosen with a spatula and turn out of pan onto wire rack. Cool completely. Makes 16 servings.

A delicious, moist golden brown cake.