Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 5 baking pan with nonstick cooking spray.

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 4 minutes on medium speed.

In a separate medium bowl, combine the flour, baking powder, and kosher salt. Whisk them together and set aside.

Add the eggs one at a time to the butter mixture, beating well after each addition. Be sure to scrape the bowl with a spatula in between.

Add half of the flour mixture to the butter mixture and beat until fully combined. Repeat with the other half, scraping the sides of the bowl to ensure everything is mixed well.

Add the vanilla extract and sour cream to the batter, then mix until fully incorporated.

Pour the batter into the prepared baking dish.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 65 to 75 minutes.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice the cake into generous pieces and serve it plain, or add a dollop of whipped cream or a fresh fruit compote on the side for an extra special touch.