Step 1: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it generously and lightly dusting it with flour. This will help prevent the cake from sticking and ensure it comes out smoothly.

Step 2: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

Step 3: In a separate large bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture becomes light, creamy, and fluffy. This should take about 3-4 minutes. The aerated butter mixture is key to achieving a moist and tender crumb.

Step 4: Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the butter mixture, which will help give the cake a smooth texture. After the eggs are mixed in, stir in the vanilla extract for a boost of warm, sweet aroma.

Step 5: Gradually add the flour mixture to the butter mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture. This means: add 1/3 of the dry ingredients, mix lightly, add ½ of the sour cream, mix lightly again, then repeat. Stir until just combined after each addition to avoid overmixing, which can make the cake dense.

Step 6: Gently fold in the crushed pineapple. Be careful not to overmix—fold just enough to distribute the pineapple evenly throughout the batter. This step will infuse your cake with a juicy, fruity flavor in every bite.

Step 7: Pour the batter into the prepared loaf pan and smooth out the top using a spatula to ensure an even rise while baking.

Step 8: Bake in the preheated oven for 50-60 minutes. The cake is done when a toothpick or skewer inserted into the center comes out clean, or with only a few moist crumbs attached.

Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling process helps the cake set and makes it easier to handle.

Step 10: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and pineapple juice until you achieve a smooth, pourable consistency.

Step 11: Once the cake has cooled completely, drizzle the pineapple glaze over the top. Let the glaze set for a few minutes before slicing and serving.