• (Egg whites should be at room temperature for 30 minutes) Preheat oven to 325 F. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks and add pineapple juice, oil and lemon peel. 
• Whisk the liquids well and add to the dry ingredients; Beat until well blended. In a bowl of a stand mixer , beat egg whites and cream of tartar until stiff peaks form; Using a rubber spatula, Fold about a quarter of the egg whites batter to the yolk batter and mix until combined.Gently fold remaining egg whites gradually until batter is uniform in color.  Combine the confectioners' sugar, melted butter and pineapple juice to yield a glaze consistency. You may add more pineapple juice as needed. Drizzle over top of cake allowing some of the glaze to drip naturally down the sides. Store cake at room temperature in a tightly closed cake container.
• Gently spoon or pour into an ungreased 10-in. tube pan. Cut through the batter using a metal spatula to remove air pockets and smooth the top gently using an angled spatula. Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched.
•  Immediately invert pan on a wire rack and let cool completely for about 1 hour or so. Run a knife around side and center tube of pan. Remove cake to your serving plate.

To make the Pineapple glaze

• Combine the icing sugar, melted butter and pineapple juice to yield a glaze consistency. You may add more pineapple juice as needed. Drizzle over top of cake allowing some of the glaze to drip naturally down the sides. Store cake at room temperature in a tightly closed cake container.