Preheat your oven to 350°F (175°C). Grease and flour a loaf pan thoroughly to ensure the cake doesn’t stick. This step is crucial for achieving a smooth, clean release when the cake is done baking, giving your cake a flawless finish.

In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside. This ensures that the baking powder is evenly distributed throughout the cake, promoting even rising during baking.

In a large bowl, use an electric mixer to beat the butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This process is essential for creating a perfect base by incorporating air into the batter, which leads to a lighter cake texture.

Add the eggs to the butter and sugar mixture one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for an extra burst of flavor, which enhances the overall taste of your cake.

Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream. Start and finish with the flour mixture, making sure to mix until just combined. Over-mixing can result in a dense cake, so be cautious to maintain a soft texture. Gently fold in the crushed pineapple, ensuring it is evenly distributed throughout the batter. This adds a tropical flair, with juicy pineapple chunks providing moisture and flavor.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown crust and a soft, tender interior.

Once baked, let the cake cool in the pan for 10 minutes to set. Then, transfer it to a wire rack to cool completely. While it cools, whisk together powdered sugar and pineapple juice to create a smooth glaze. Drizzle this over the cooled cake for an extra layer of pineapple sweetness, adding a delightful finish to your treat.