Preheat oven to 325℉

• Allow ingredients to come to room temperature for the best outcome. Set eggs, butter, and sour cream out for an hour or so before assembling ingredients.
• Cream butter until light and fluffy. Gradually add in sugar. Beat butter and sugar for longer than 5 minutes. Add vanilla mix to combine.
• Add in eggs one at a time, until all are incorporated and batter is smooth and fluffy.
• Measure flour, baking soda, and baking powder into a separate blow. Whisk to combine.
• Alternate adding flour mixture and sour cream to butter mixture until all incorporated. Do not over mix at this point, you want everything to just come together with no pockets of flour or lumps. Scrape down sides of bowl and give a few more turns of the whisk.
• Grease loaf pans. You can use non-stick baking spray, or wipe down the inside of your loaf pans thoroughly with shortening or butter. You can also line with parchment paper (I usually don't).
• Divide batter equally between loaf pans. Smooth out surface with a spatula . Using a knife of even your finger create a divot straight down the middle of the batter in the loaf pan before placing in the oven.
• Bake for 1 hour at 325 ℉. Check with a toothpick. If toothpick comes out with a few crumbs on it, but not wet batter you can take cake out of the oven. Let cool in pans for 30 minutes before removing cake to a cooling rack.
Be careful not to over bake pound cake. You can even check it at 50 minutes to see if toothpick comes out clean. If you allow to rest in pans for 30 minutes before removing to a cooling rack the cake will finish baking outside of the oven.