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Pineapple Sour Cream Pound Cake

1 (20 oz.) can crushed pineapple
3 c. flour
2 c. sugar
1 tsp. baking soda
3 eggs, lightly beaten
1 c. (8 oz.) sour cream
3/4 c. vegetable oil
1 tbsp. vanilla extract
1 tbsp. lemon juice

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 in center of the dry ingredients. In separate bowl combine eggs, sour cream, pineapple, oil, vanilla and lemon juice; blend well. All at once, add egg mixture to well in dry ingredients; stir just until moistened. Into greased and floured 10-inch tube pan (Bundt), pour batter. Bake in 350 degree oven for 1 hour to 1 hour and 10 minutes. Cool in pan 20 minutes. Gently loosen with a spatula and turn out of pan onto a wire rack. Cool completely.