Sour Cream Pound Cake

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

Place the butter, sugar, and vanilla in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add 2 of the eggs, beat for 20-30 seconds until mostly combined, then add the remaining egg and the sour cream, continuing to beat until mixture is smooth.

With a sifter or mesh sieve, sift the flour, baking powder, and salt into the butter mixture. Beat on low until it becomes a smooth, thick batter.

Use a rubber spatula to transfer the batter to the prepared loaf pan.

Bake the pound cake on middle rack of oven until a toothpick inserted in the center comes out clean, 60-75 minutes.

Check to see that cake is done. Remove from oven or add time as needed.

Allow cake to cool in the pan for 15-20 minutes. To release, run a knife between the cake and pan. Turn onto a large plate.

Allow the cake to cool for 1-2 hours before slicing and serving.