Add eggs one at a time beating each one in before adding the next.
Stir in sour cream.
Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
Stir in vanilla.
Spoon batter into prepared pan.
Bake 325 degrees for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick.
Allow cake to cool on a wire rack for 1 to 20 minutes before inverting on a tray to cool completely.