Don’t preheat the oven yet, because this cake starts in a cold oven. Spray an 8×4 inch (ish) loaf pan with flour-added baking spray.Thoroughly mix together the sifted flour, salt and baking powder; set aside.In a mixing bowl using a hand-held electric mixer, beat the butter and both types of sugar until light and creamy.
Add the eggs, one at a time, beating for 30 seconds after each egg. Beat in the milk and vanilla, and then add the pineapple. Using a heavy duty rubber scraper or a big fat spoon, gradually stir in the flour mixture.
Pour the batter into the pan and place in a cold oven. Turn heat to 325 F and bake for 50-60 minutes or until top is browned and a toothpick inserted comes out with moist crumbs.
Let cool for 10 minutes in the pan. Turn from pan and set upright on a baking rack to cool.Make the icing.
Mix together the butter and sugar.
Add the lemon juice and 1 tablespoon of pineapple juice and stir until smooth. If icing is still thick, add more pineapple juice. You want it to be a little too thick to drizzle, but not quite thick enough to spread. Stir in the vanilla. Scrape the icing into a heavy duty freezer bag or just a zipper bag. Snip off the bottom corner and pipe the icing over the cake decoratively.
