An ultra‑moist, fluffy vanilla loaf cake featuring sour cream for extra tender crumb, light buttery sweetness and a heavenly vanilla scent.

Scale

2 cups all‑purpose flour (250 g)

2 tsp baking powder

¼ tsp salt

1 cup unsalted butter (227 g), softened

1¼ cups granulated sugar (250 g)

4 large eggs

½ cup whole milk (120 ml)

1½ Tbsp vanilla extract

¼ cup sour cream or plain yoghurt (60 g)

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1. Preheat oven to 350 °F (175 °C). Grease or line a 9×5‑inch loaf pan.

2. Whisk together flour, baking powder, and salt.

3. Cream butter and sugar until pale and fluffy, about 3‑4 minutes.

4. Add eggs one at a time, then vanilla.

5. Alternate adding dry ingredients with milk and sour cream, mixing just until combined.

6. Pour batter into pan and bake 50‑60 minutes until golden and toothpick comes out clean.

7. Cool in pan 10 minutes, then on rack before slicing.

Use room‑temperature ingredients for best results.

Do not over‑mix after adding flour.

Tent with foil if top browns too fast.

Store in airtight container up to 3 days or freeze slices upto 2 months.