Italian Vanilla Butter Cake
30-45 minutes bake time
2 sticks butter, room temperature
1 3/4 cups sugar
1 cup sour cream, room temperature
4 eggs, room temperature
1 T. vanilla extract or seeds from one Vanilla Pod
2 1/4 cups all purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
Cream butter and sugar until creamy and smooth. Add room temperature eggs continue to beat until creamy. Add room temperature sour cream and vanilla extract. Beat well. Sift all dry ingredients. Add slowly to wet ingredients. Beat until well incorporated.
Grease and flour a 9 inch spring-form pan. Bake for 30-45 minutes, do tooth pick test. Cool completely on cooling rack. Remove from pan. Dust generously with powder sugar. Slice and serve.