Vanilla Pound Cake

This cake is moist and delicious.
1 cup (2 sticks) unsalted butter, softened
4 large eggs, room temperature
1 cups sugar
1+1/2 cups all-purpose flour
½ tsp salt
½ tsp baking powder
2 tsp vanilla extract
½ cup sour cream, room temperature
2-4 tbsp milk if needed to adjust consistency
Method:
1. Sift flour, baking powder, and salt together and set aside.
2. In a mixer bowl, with a hand mixer, cream together butter and sugar until well combined.
3. Add eggs one at a time and continue to mix until the mixture is fluffy.
4. Add vanilla and sour cream and mix well.
5. Add the flour mixture and mix just until combined. Do not over-mix. If the batter is too thick, add milk to adjust the consistency. (This should be like a quick bread batter.)
6. Pour the batter into a large loaf pan, greased and floured well. I am using a small loaf pan plus 2 jumbo square muffin tins.
7. Bake at 350 deg. F for 45-60 minutes or until golden brown or until a skewer inserted in the center comes out clean.
Note: Mine baked for 55 minutes for the loaf pan and 45 minutes for the 2 square muffin tins.
8. Let stand for 10-15 minutes before inverting the cake out of the pan. Cool completely on a wire rack.