Butter a 9 x 5 loaf pan, line the bottom with parchment and butter that as well.  Using your electric mixer, beat the butter for a couple of minutes until it’s fluffy and lighter in color, then beat in the sugar until well combined.  Add the eggs, one at a time, beating in between additions and scraping down the bowl as needed, then beat in the vanilla.

In a separate small bowl, whisk together the flour, baking powder and salt and then stir the dry mix into the butter mixture in 3 additions, alternating with 2 additions of sour cream.  Start and end with the dry mix.  Scrape the batter into your prepared pan, smooth the top and bake for about 1 hour and 5 minutes until the top is cracked and bounces back to a light touch, and it’s a lovely golden color.  Allow the loaf to cool in the pan for about 20 minutes before transferring it to a rack to cool completely.