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1
Preheat oven to 325F.
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2
Lightly grease an 8 1/2 x 4 1/2 inch loaf pan, preferrably glass, and dust with flour.
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3
In a bowl, whisk together flour, baking soda, and salt until well blended.
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4
In a bowl for an electric mixer, beat together the butter, sugar, vanilla, and scraped vanilla beans from the split vanilla bean on medium to medium high speed until light and fluffy.
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5
Add the eggs 1 at a time beating well after each addition until just blended.
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6
Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated.
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7
Stir in the sour cream, then sprinkle with the remaining flour mixture, and stir until evenly distributed.
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8
Pour the batter into prepared loaf pan and tap gently on the counter to even out and settle the ingredients.
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9
Bake in a preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan.
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10
Transfer the pan to a wire rack and let cool for 15 minutes.
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11
Run a thin knife around the inside of the pan, invert the cake on to the rack and lift off the pan.
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12
Place the cake on 1 of its sides and continue cooling.
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13
Serve warm or at room temperature.
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14
If serving cake at room temperature (cool, not warm), sprinkle top of cake with confectioner's sugar if desired.
