- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture in three additions, alternating with sour cream. Begin and end with the flour mixture. Mix until just combined.
- Fold in crushed pineapple gently to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and pineapple juice to make the glaze. Drizzle over the cooled cake.
