Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 3-4 minutes until light and fluffy.

Add the eggs one at a time to the butter-sugar mixture, and stir in the vanilla extract until fully combined.

Gradually add the reserved dry mixture to the creamed butter and egg mixture, alternating with sour cream, mixing just until combined.

Gently fold in the drained crushed pineapple until evenly distributed.

Pour the prepared batter into your greased loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes and check for doneness with a toothpick.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

While the cake cools, whisk together the powdered sugar and pineapple juice in a small bowl until smooth.

Once the cake is completely cool, drizzle the prepared glaze over the top and serve.