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1
Preheat oven to 325.
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2
Grease and flour a bundt pan.
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3
Make sure you get the crevices real good.
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4
Cream butter, oil, and sugar thoroughly.
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5
Add eggs one at a time beating each egg in for at least 30 seconds before adding the next one.
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6
Add in the vanilla.
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7
In a separate container combine the pineapple juice concentrate, the lemon juice, and the milk.
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8
The milk will most likely curdle but that won't matter.
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9
In another bowl combine the cake flour, salt, and baking powder.
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10
With mixer running on low speed, add the flour mixture and the juice/milk mixture to the rest of the batter in batches.
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11
Start with 1/3 of the flour mixture, then 1/2 the liquid, then half the remaining flour mixture, then the rest of the liquid, and then the rest of the flour.
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12
Make sure the batter is thoroughly mixed after you add each portion.
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13
Turn mixer up to medium for about 30 seconds to make sure all ingredients are thoroughly incorporated.
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14
Pour batter into prepared bundt pan.
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15
Bake for 45 minutes or until top springs back when lightly touched or a toothpick comes out clean when inserted in the middle of the cake.
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16
Let cake cool for 10 minutes before inverting.
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17
Glaze with powdered sugar icing.
