1. Preparing the Oven and Pan

Preheat your oven to 350°F (175°C). Proper preheating is essential for even baking. Grease and flour a 9×5-inch loaf pan to prevent sticking. If you prefer, lining the pan with parchment paper can make it even easier to remove the cake once it is baked.

2. Mixing the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed, preventing uneven rising.

3. Creaming the Butter and Sugar

Using an electric mixer or a hand whisk, beat the softened butter and granulated sugar in a large bowl until the mixture becomes light and fluffy. This step helps incorporate air into the batter, creating a soft cake texture. If using a whisk, it may take a few extra minutes to achieve the desired consistency.

4. Incorporating the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Beating them in separately ensures they are evenly mixed, preventing curdling. Stir in the vanilla extract for added flavor.

5. Combining the Ingredients

Alternate adding the dry ingredient mixture and sour cream to the butter mixture. Start with one-third of the dry ingredients, mix until just combined, then add half of the sour cream. Repeat until all ingredients are incorporated, finishing with the dry ingredients. Overmixing can lead to a dense cake, so stir only until everything is evenly blended.

6. Adding the Pineapple

Gently fold in the crushed pineapple, ensuring it is well-drained. Excess moisture can make the batter too wet, affecting the cake’s structure. However, a small amount of natural pineapple juice in the batter helps enhance the flavor.

7. Baking the Cake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover the cake with aluminum foil during the last 10-15 minutes of baking.

8. Cooling and Glazing

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before applying the glaze.

To make the glaze, whisk together the powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake, allowing it to set before slicing.