Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1.5 cups (300g) granulated sugar
  • 4 large eggs (200g), room temperature
  • 1 tablespoon vanilla bean paste or extract
  • 1.5 cups (190g) all-purpose flour
  • 0.5 teaspoon fine sea salt
  • 0.5 cup (120g) full-fat sour cream
  • 1 cup (120g) powdered sugar
  • 2.5 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 325°F (165°C). Grease your loaf pan with butter and a dusting of flour. <small>Note: Lower temps prevent the outside from burning during the long bake.</small>
  2. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high for 6 minutes until the mixture is pale, fluffy, and doubled in volume.
  3. Lower the mixer speed and add eggs one at a time, beating for 1 minute after each. Stir in the vanilla bean paste.
  4. In a separate bowl, whisk together the flour and salt. Alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the flour. Mix only until just combined.
  5. Transfer the batter to the prepared loaf pan and bake for 1 hours 5 mins until a skewer inserted into the center comes out with a few moist crumbs.
  6. Whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Pour over the cooled cake until it cascades down the sides.
  7. Rest in the pan for 10 minutes, then move to a rack. Resist the urge to slice early; the structure sets as it cools.