Sour Cream Pound Cake

1 cup (250 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
4 eggs
2 tsp (10 mL) vanilla
2 1/4 cups (550 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) sour cream

Line 9-x5-inch (2 L) loaf pan with double layer of parchment paper or grease; set aside.

In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at a time, beating well after each; beat in vanilla.

In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into pan; smooth top.

Bake in centre of 325 F (160 F) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool. (Make Ahead: Wrap in plastic wrap ans store at room temperature for up to 1 day or overwrap in heavy-duty foil ans freeze for up to 2 weeks.)

Source: The Complete Canadian Living Baking Book, 2008