4 cups all-purpose flour
1 egg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon juice
1 1/2 cups boiling water
1 1/2 teaspoons lemon zest
1 (8 ounce) can peeled and sliced pineapple, juice reserved
1 cup butter, melted
1 cup white sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Sift together the flour, egg, baking powder, baking soda, lemon juice and boiling water, set aside.
In a large bowl, mix together the sugar, lemon zest and lemon zest. Stir into the flour mixture until just blended. Mix in butter, sugar and lemon zest. Divide the pineapple into eight small squares, wrap and frost each square with melted butter.
Bake for 25 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
Then cool completely before frosting the cake. Frost pineapple with butter mixture and sprinkle over each pineapple layer. Let sit in refrigerator for at least 30 minutes. Frost top and sides of cake with reserved pineapple juice. Frost top and sides with reserved lemon zest.