Vanilla Cake

(This recipe was taken from Garlic and Sapphires by Ruth Reichl, who is now the editor-in-chief of Gourmet magazine.)

2 sticks (1 cup) unsalted butter, at room temperature
1 cup sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sour cream
2 tablespoons vanilla extract

Preheat the oven to 350 degrees. Butter and flour an angel food cake or bundt cake pan.
Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, blending well after each addition.
Mix the flour, baking soda, baking powder, and salt together, and add this to the butter mixture, mixing well. Add the sour cream and mix well; then mix in the vanilla (the batter will be thick.)
Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, or until golden. Let the pan cool on a wire rack for 5 minutes. Then turn the cake out of thepan, and leave it on the rack until cool.

Notes: I just tried this for the first time today, and it's delicious (even though I forgot to add baking powder; whoops!) :)