Instructions: In the large bowl of an electric mixer, cream butter and blend in sugar. Add eggs one at a time, beating well after each addition. Blend in sour cream.

Sift flour, measure and sift again with the baking powder. Add flour mixture in four or five parts to the first mixture, blending it in well each time. Add vanilla.

Pour batter into a well-buttered 2- to 2 1/2-quart Bundt or tube pan. Bake in preheated 350-degree oven for about 1 hour and 25 minutes, or until it tests done when you insert a wooden skewer or toothpick.

When cake is done, remove from oven and let stand five minutes, then invert on a cooling rack. Allow to cool completely, then wrap tightly in plastic film or foil and leave for about 24 hours at room temperature before serving.

Sprinkle top lightly with powdered sugar before cutting.

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