Step 1: Preheat your oven to 350°F (175°C). This is crucial for even baking. Prepare a loaf pan (approximately 9x5 inches) by greasing it thoroughly with butter or cooking spray. To prevent sticking, lightly dust the greased pan with flour, tapping out any excess. This step ensures the cake releases easily and has a smooth, even crust. This is an important step!

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the ingredients are evenly distributed, preventing lumps and ensuring a light and airy cake. The baking powder is the leavening agent, responsible for the cake's rise, while the salt enhances the flavors of the other ingredients.

Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is a critical step for achieving a tender crumb. Use an electric mixer (either a stand mixer or a hand mixer) to beat the butter and sugar on medium speed for about 3-5 minutes. The mixture should become noticeably lighter in color and increase in volume as air is incorporated. The softened butter allows the sugar crystals to aerate the butter creating this light and fluffy texture and look.

Step 4: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl between each addition to ensure that all ingredients are fully incorporated. The eggs provide structure and richness to the cake. Stir in the vanilla extract. Vanilla extract enhances the flavors of all the other ingredients.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the dry ingredients. Begin by adding about one-third of the flour mixture to the butter mixture, mixing on low speed until just combined. Then, add half of the sour cream, mixing until just combined. Repeat with another third of the flour mixture, the remaining sour cream, and finish with the last third of the flour mixture. Mixing on low speed prevents overmixing, which can result in a tough cake. Starting and ending with the dry ingredients helps to create a stable emulsion.

Step 6: Fold in the drained crushed pineapple until evenly distributed. Gently fold the pineapple into the batter using a spatula or wooden spoon. Be careful not to overmix, as this can deflate the batter and result in a dense cake. The crushed pineapple adds moisture, flavor, and a delightful texture to the cake. Ensure that the pineapple is well-drained to prevent the cake from becoming soggy.

Step 7: Pour the batter into the prepared loaf pan and smooth the top. Distribute the batter evenly in the loaf pan and use a spatula to smooth the surface. This ensures that the cake bakes evenly.

Step 8: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. If the top of the cake starts to brown too quickly, tent it loosely with foil.

Step 9: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Allowing the cake to cool in the pan for a few minutes helps it to set up and prevents it from breaking when you invert it onto a wire rack. Cooling the cake completely before glazing is essential to prevent the glaze from melting and running off.

Step 10: To make the glaze, mix the powdered sugar and pineapple juice in a small bowl until smooth. In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Add more pineapple juice, a teaspoon at a time, until the glaze reaches your desired consistency.

Step 11: Once the cake has cooled, drizzle the glaze over the top before slicing and serving. Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for a few minutes before slicing and serving.