Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or 9×5-inch loaf pan.
Cream softened butter and granulated sugar together on medium-high speed for 5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions. Begin and end with the flour mixture. Mix until just combined after each addition.
Fold in the vanilla extract with a spatula and give the batter a few final gentle stirs.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
Slice and serve plain, with powdered sugar, or with your favorite fresh fruit and whipped cream toppings.
