Prepare a loaf pan by coating with butter and flour and set aside. I use a 8.5"x 4.5" Stainless Steel Loaf Pan
In a mixing bowl add flour and salt. Set aside.
In a stand mixer cream the butter and sugar together with the paddle attachment until light and fluffy. (about 4-6 minutes)
Add the eggs one at a time while the mixer is on medium speed. Scrape down as needed so the mixture is fully incorporated.
Add in the sour cream, milk, and vanilla and mix until combined.*I use a brand of sour cream that is on the thicker side so I like to pre-mix the milk and sour cream together in a small bowl so it incorporates better. Add flour and salt mixture and mix until combined, but don't over-mix. Let batter rest 15 minutes to give the flour time to absorb the liquid.
While batter is resting preheat the oven to 350℉.
Next, add the baking powder and mix just until it's incorporated.
Pour batter into a prepared loaf pan and bake for about 60-70 minutes or until the center is set and a skewer/cake tester comes out clean. ( A few crumbs is okay, but not gooey batter)Bake time can vary if you're using a different size/type loaf pan, so just be mindful to keep an eye on it. Cool in the loaf pan for 10 minutes before removing and transferring to a cooling rack to finish cooling. Then slice and serve.
