Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large bowl, cream the softened butter and 2 cups granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture gradually, alternating with the 1 cup pineapple juice. Begin and end with the flour mixture. Mix until just combined.

Pour the batter into the prepared pan.

In a small saucepan, combine the drained crushed pineapple, 1/4 cup sugar, and cornstarch. Cook over medium heat, stirring, until it thickens (5–7 minutes). Let it cool slightly.

Spoon the slightly cooled pineapple filling over the cake batter. Use a knife to gently swirl the filling into the batter, being careful not to overmix.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.

Make the glaze by mixing powdered sugar with 3–4 tablespoons pineapple juice until you reach a drizzling consistency. Drizzle the glaze over the cooled cake and sprinkle lemon zest if desired.