1-First Step: Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by buttering and flouring it thoroughly. This ensures the cake releases easily and helps create that classic golden crust.

2-Second Step: In a medium bowl, whisk together the 1 ½ cups all-purpose flour (180g), ½ teaspoon salt, and ½ teaspoon baking genser baking powder; set this aside to keep your workspace organized.

3-Third Step: In a stand mixer with a whisk attachment, beat the ½ cup unsalted butter, room temperature (113g), for 2 minutes until it’s creamy and smooth. This step builds the foundation for a rich texture.

4-Fourth Step: Add the 1 ½ cups granulated sugar (300g) to the butter and beat for another 2 minutes, scraping the bowl as needed to ensure even mixing. This incorporates air for a lighter cake.

5-Fifth Step: Add the 4 large eggs, room temperature, one at a time, at medium-low speed, scraping the bowl after each addition until fully incorporated. This prevents the batter from curdling and ensures even distribution.

6-Sixth Step: Mix in the ½ cup sour cream, room temperature (120g), and 2 teaspoons vanilla extract until just combined, keeping the batter smooth and flavorful.

7-Seventh Step: Add the flour mixture to the wet ingredients and mix on low speed until combined, scraping the bowl to eliminate any pockets of dry ingredients. This avoids overmixing and keeps the cake tender.

8-Eighth Step: Transfer the batter to the prepared pan and smooth the top for an even bake. Bake for approximately 65 minutes, or until a skewer inserted comes out clean.

9-Final Step: Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve it warm for the best flavor, and enjoy with fresh fruit or a dollop of whipped cream.