1-In a medium bowl, whisk together the flour, salt, and baking powder, then set it aside for later use.

2-Using a stand mixer with a whisk attachment, cream the butter and sugar until light and fluffy, remembering to scrape down the bowl as needed.

3-Add the eggs one at a time, mixing at medium speed and making sure each is fully incorporated before adding the next to keep the batter smooth.

4-Mix in the sour cream and vanilla extract until everything combines well, scraping the bowl again to avoid any lumps.

5-Gradually add the flour mixture to the wet ingredients, mixing just until combined and checking for any pockets of flour that might remain.

6-Pour the batter into the prepared pan, smooth the top for an even bake, and place it in the oven.

7-Bake for about 40 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely.