4 eggs
1 cup white sugar
1 cup vegetable oil
1 3/4 cups distilled white vinegar
3 tablespoons distilled white vinegar
1 cup orange juice
1 cup packed light brown sugar
1/2 cup milk
1 teaspoon orange juice
1 teaspoon vanilla extract
2 teaspoons orange zest
1 teaspoon lemon zest
1 teaspoon fresh lemon zest
1 teaspoon grated lemon zest
1 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 cup water
1 (15 ounce) can crushed pineapple with juice
1 egg
3/4 cup vegetable oil
1 cup lemon juice
1/2 cup orange juice
1 egg
2 tablespoons orange juice
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Place eggs in a blender; beat until completely combined. Stir in sugar, oil, vinegar, orange juice, brown sugar, milk, orange juice, lemon zest, lemon zest and orange zest. Combine orange juice, lemon zest, juice and lemon zest; pour into prepared pans.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.