Preheat oven to 350-degrees.

Grease and (rice) flour a 9 x 13-inch pan or two, 9-inch round pans.

Blend together all dry (first five) ingredients.

In a large bowl, beat together eggs, sugar, oil and vanilla extract or Gluten-Free Vanilla Powder.

Add flour mixture, alternating with 1-cup pineapple juice. Beat well. Add 2-teaspoons lemon juice if desired.

Bake 25 to 30 minutes for cake and approximately 15 minutes for Pineapple Velvet cupcakes.

NOTE:
A double recipe makes a two layer (9-inch) cake and 24 cupcakes!
Frost it with a seven minute boiled icing.