Preheat your oven to 350°F (175°C) and grease a loaf pan.

In a medium bowl, combine the cake flour, baking powder, and salt. Whisk together until well blended.

Beat softened butter and sugar until light and fluffy, about 3 to 4 minutes.

Add eggs one at a time, mixing well after each addition, then pour in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.

Fold in the drained crushed pineapple gently into the batter.

Pour batter into the loaf pan and bake for 50 to 60 minutes until a toothpick comes out clean.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack. Prepare the glaze with powdered sugar and pineapple juice and drizzle over the cooled cake.