Vanilla pound cake

Preheat the oven to 350.

In a large bowl whisk together the flour, salt and baking powder; set aside.

Beat the room-temperature butter with the whisk attachment for 2 minutes on medium until creamy; soften stiff butter in the microwave at half power in 10-second bursts.

Prepare the loaf pan by buttering and flouring it, or with spray.

Add the sugar in stages and mix 2 more minutes on medium until fluffed up; scrape down the bowl.

Add the eggs one or two at a time, cracking each into a separate bowl first, scraping down between additions.

Add the sour cream and vanilla extract and mix on medium until incorporated.

Add the flour mixture and mix on low until almost combined, stopping while streaks of flour remain; do not overmix.

Transfer the batter to the loaf pan and level it; optionally lay a strip of cold butter down the centre to control the crack.

Bake 65 minutes or so, until a skewer in the centre comes out clean.

Cool just enough to cut. Keeps up to five days refrigerated or three months frozen, well wrapped.