Norwegian Sour Cream Cake

This is actually a King Arthur Flour recipe that I found through Pinterest. I have always wanted a really good pound cake recipe and for me this is exactly what I've been looking for. The cake is moist and dense with an amazing butter and sour cream flavor. My family loves this cake and thinks it should be served as a coffee cake and a dessert cake. -Sarah

1 cup butter
2 cups sugar
2 eggs
1 t. salt
2 t. baking powder
2 t. vanilla
4 cups flour
1 1/2 cups sour cream

• Preheat oven to 350 degrees. Grease a bundt pan, 10 inch tube pan, or angle food pan. 
• In a large bowl beat together the butter and sugar until well combined. 
• Add the eggs one at a time, beating well after each.
• Stir in the salt, baking powder and vanilla.
• Add the flour, alternating with the sour cream.
• Starting with flour, add about 1 cup, alternating with 1/2 cup sour cream. Mixing at medium speed and combining well after each addition. Batter will be very thick when finished.
• Scoop into prepared pan, leveling dough with spatula. 
• Bake for about 60 minutes, checking with a tooth pick. Turn cake out onto a plate.