Preheat the oven to 350°F (175°C). Grease and flour the loaf pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until creamy and pale.
Beat in the eggs one at a time, then mix in the vanilla extract.
Alternate adding the dry ingredients and sour cream into the butter mixture, starting and ending with the dry mixture. Mix gently.
Fold in the drained crushed pineapple until evenly distributed.
Pour the batter into the loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar and pineapple juice to make the glaze, then drizzle over the cooled cake.
