Ingredients:

  • 1 1/2 cups (3 sticks / 340g) unsalted butter, softened, plus more for greasing the pan
  • 3 cups (600g) granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups (360g) all-purpose flour, plus more for dusting the pan
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk
  • 2 vanilla beans, split lengthwise and seeds scraped, or 2 tablespoons vanilla extract
  • 1/4 cup (60ml) Sour cream, at room temperature
  • 1 cup (120g) confectioners' sugar (Optional Glaze)
  • 2-3 tablespoons milk or lemon juice (Optional Glaze)
  • 1/2 teaspoon vanilla extract (Optional Glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour the loaf pan.
  2. Cream together the softened butter and sugar until light and fluffy. This can take a good 5 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Stir in the vanilla bean seeds or vanilla extract.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. Whisk together the confectioners' sugar, milk/lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake (optional).