Grease a pan or line parchment paper.

Whisk the flour, salt, baking powder in a medium bowl.

In a large bowl, cream the butter until smooth (about 2mins)

Add 1/3 of sugar into the bowl and whisk well then repeat.

NOTE: Whisk until light and fluffy.

Add the eggs one at a time and whisk until incorporated.

Whisk in the sour cream/vanilla extract until incorporated.

Add the dry ingredients to the wet ingredients.

Switch to a rubber spatula and stir gently.

Continue until no flour pockets remain. Don't over mix.

Pour batter into the pan and smooth the top.

Bake for 60-70 mins and test with a toothpick.

Remove from the oven and put the pan on a wire rack.

Put the cake onto a wire rack to let it cool completely.

NOTE: I rest the pound cake after wrapping it up tight, and