1-Preheating and Preparing the Pan: Begin by preheating the oven to 350°F and greasing and flouring a 9×5 inch loaf pan, which ensures the cake releases easily after baking. This step is crucial for even cooking and helps prevent sticking, making your final result look as good as it tastes. It’s a quick way to get started, taking just a minute or two.

2-Mixing the Batter: In a medium bowl, whisk together the flour, salt, and baking powder, then set it aside for later use. Next, in a mixer with a whisk attachment, cream the butter until it’s smooth, then add the sugar and mix until light and fluffy for about 2-3 minutes. Scrape down the bowl to make sure everything blends evenly, keeping the batter airy.

Add the eggs one at a time while mixing at medium speed, scraping the bowl as needed to incorporate them fully. Follow this by adding the sour cream and vanilla extract, mixing until just combined for a creamy texture. Finally, add the flour mixture and stir until everything is just blended, avoiding overmixing to keep the cake tender.

3-Baking and Cooling: Transfer the batter into the prepared pan and smooth the top with a spatula for an even bake. Bake for about 40 minutes or until a long wooden skewer inserted into the center comes out clean or with just a few crumbs, which signals it’s done. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely, allowing flavors to settle. For accurate measuring tips, visit this guide on how to measure flour.