1 1/4 cups butter, softened
3 cups sugar
6 large eggs
1 vanilla bean, split and scraped
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 8 ounce container sour cream
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add scraped vanilla bean seeds and vanilla extract.
In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, beating to combine. Stir in sour cream. Spoon batter into prepared pan.
Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cover top of cake with aluminum foil to prevent excess browning, if necessary.
Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.