Ingredients
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2 cups (450 g) unsalted butter, softened
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1/2 teaspoon sea salt
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2 ¼ cups (450g) cane sugar (can substitute with white sugar)
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8 large eggs
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1/3 cup sour cream
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3 1/3 cups (400 g) all-purpose flour
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1 teaspoon baking powder
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2 teaspoon vanilla extract
Directions
- Butter two 8.5 x 4.5-inch loaf pans, and dust with flour then set aside.
- Preheat oven to 325°F/170°C.
- Add the softened butter and salt in the bowl.
- Cream the butter until fluffy, making sure you scrape the sides.
- Add the sugar slowly when the butter is still mixing. Make sure it’s evenly mixed.
- Add the eggs slowly and one at a time then add the vanilla and sour cream.
- Fold the flour and baking powder into the mixture - slowly, making sure not to lose too much air. This will give you a smooth cake batter.
- Add an equal amount of the batter to the bottom of each loaf pan.
- Using a spatula, spread evenly and place into the preheated oven.
- Check the cake after 30 minutes and rotate in the oven.
- Cool for another 20 minutes until done.
- Remove the cakes from the oven and allow them to cool down for about ten minutes on a rack.
