1 cup water
1/3 cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 tablespoons all-purpose flour
1 tablespoon lemon zest
1 cup milk
1 1/2 teaspoons vanilla extract
1/3 cup butter, melted
1/4 cup white sugar for decoration
In a large bowl, mix water, sugar, baking powder, baking soda, salt, eggs, flour, lemon zest, milk and vanilla extract. Mix thoroughly. Cover and refrigerate overnight.
Lightly oil a 9x5 inch loaf pan. Preheat oven to 375 degrees F (190 degrees C).
Lightly butter a 9x5 inch loaf pan. Fill loaf pan with butter, and sprinkle with crushed pineapple.
Bake, uncovered, at 375 degrees F (190 degrees C) for 50 minutes. Turn loaf out onto a wire rack and cool completely.
In a large bowl, mix together butter, sugar, pineapple and melted butter. Mix thoroughly. Cover and refrigerate overnight.
While loaf is chilling, prepare icing by mixing together 1 1/2 cup sugar, 1/3 cup lemon zest and 1 cup milk.
After loaf has cooled, cut out circles using 2 forks and decorate with icing. Place 1/2 of the frosting through the back of a glass pitcher or spoon into a small bowl. Frost top and bottom of loaf.
When loaf is cool, spray a 9x5 inch loaf pan with nonstick spray. Place loaf on the prepared pan. Brush with 1/3 cup melted butter and sprinkle with crushed pineapple.