Make sure you coat a 10-inch tube or skillet with solid vegetable shortening and drizzle with sugar or cake release.
Mix the butter and sugar in a bowl in an electric mixer and beat until the mixture becomes fluffy. Stop the blender and scrape the sides. Mix until combined.
Add eggs one by one while continuously mixing and ensure each egg is fully incorporated before adding the next. After finishing blending, make sure to turn off the blender and wipe down the sides of the bowl.
Mix again until everything is evenly combined.
Stir in the sour cream.
Take a small bowl and mix the flour, salt and baking powder together, then gradually stir half a cup of the mixture each time until it is completely mixed.
Add the vanilla. Then stop the blender and scrape the sides. Combine again.
Add the mixture to the pan that you have prepared.
Preheat your oven to 325°F and bake the cake for between 80 to 85 minutes. And if you want to check if the cake is done, then start the test after 75 minutes by inserting a wooden skewer into the center of the cake.
For the cake to be fully cooked it is done when the skewer comes out clean or with dry crumbs. To ensure accuracy, it’s best to calibrate your oven annually. Keep in mind that ovens and altitude can affect cooking time, so it is important to keep an eye on the cake during the first bake of this recipe.
Take notes when you prepare it Again, in addition to using a toothpick tester to determine when the cake is done, you may want to get a cake thermometer in. So, this is done when the cake reads 210°F.
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When you want to remove the cake from the oven, first use a thin knife to loosen the edges of the cake from the sides of the pan. Cool the cake on a wire rack by placing the pan on it.
Leave the cake for 20 to 25 minutes to cool in the pan on a wire rack before inserting it into a tray to cool completely.
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