Pineapple Sour Cream Pound Cake - cooking recipe

Ingredients

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)

Preparation

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\u00b0 for 1 hour and 5 to 10 minutes.
Cool in pan 20 minutes; gently turn out of pan onto wire rack.
Cool completely.