1. Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325°F. Grease and lightly flour a 9x5x3-inch loaf pan; set aside.

2. In a medium bowl stir together flour, baking powder, and baking soda; set aside.

3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy.

4. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently.

5. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.

6. Pour batter into prepared pan, spreading evenly. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean.

7. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, serve with sweetened whipped cream and berries.

Sweetened Whipped Cream

1. In a chilled bowl combine heavy cream, sugar, and vanilla. Beat with the chilled beaters of a mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat.

Lemon-Poppy Seed Pound Cake Variation

Prepare as directed, except substitute 1/2 cup lemon yogurt for the sour cream. Gently stir 2 tablespoons poppy seeds, 1 teaspoon finely shredded lemon peel, and 2 tablespoons lemon juice into batter.

Blueberry Pound Cake Variation

Prepare as directed, except pour boiling water over 1/2 cup dried blueberries and let stand for 10 minutes; drain well. Fold berries into batter.