Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan; set aside. Combine flour, baking powder, and baking soda; set aside.

In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.

Bake in a 325 degree F oven for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan; cool. Makes 10 servings.

Prepare Sour Cream Pound Cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and 2 tablespoons poppy seeds to batter.

Prepare Sour Cream Pound Cake as above, except stir 1-1/4 teaspoons finely shredded orange peel and 1 teaspoon snipped fresh rosemary into the batter.