Preheat the oven to 350 degrees.
Butter a loaf pan and add a piece of parchment paper to the bottom and over the sides. This helps release the cake easily. We recommend the Emile Henry Ruffled Loaf Pan.
In a medium mixing bowl combine the dry ingredients, flour, salt and baking powder. Set aside.
In a mixing bowl with the fitted paddle attachment, beat room temperature butter on high until whipped. About 3 minutes.
Slowly add in the sugar, while beating. This step should take about 1 minute. Don’t rush it.
Add in the eggs one at a time and beat for a total of 3 minutes.
Next, add in the sour cream and continue to beat, scarping down the sides when needed.
Add the vanilla extract to the milk.
Turn the mixer to low and alternate the milk mixture and the dry ingredients.
Scrape the sides and bottom of the bowl to make sure the ingredients are fully combined. Give it one last beat for a few seconds.
Pour the batter into the loaf pan. Do not fill it to the top, only 3/4 of the way full and if you have extra batter discard it.
Bake for about 70 minutes. It may take longer depending on true oven temperature, humidity and the loaf pan the cake is being cooked in. The cake is done with the center has risen and the top is a nice golden brown.