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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or loaf pan.
In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes using a mixer).
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the flour mixture alternately with the sour cream, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Serving and storage tips:
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