Ingredients:
Instructions:
Let the butter, eggs, and 1/2 cup of sour cream stand at room temperature for 30 minutes. Grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan. Stir together the flour, baking powder and baking soda and set aside. In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar, beating about 10 minutes or until light and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently. Add the dry mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly. Bake in a 325° for 60 to 75 minutes or until a wooden toothpick tests clean. Cool in the pan on a wire rack for 10 minutes. Remove the cake from a pan, cool on a rack. If desired, serve the cake with sour cream and fresh berries.