• Prepare the pan: Grease and line a 9x5 inch (23 x 13cm) loaf pan with parchment paper (baking paper) , letting the edges rise about 2 inches (5 cm).
• Start preheating the oven to 350°F (175°C), or 160°C fan,  about 8-10 minutes before the cake goes in. The oven can get too hot if left on much longer.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
• Mix the butter and sugar: In a separate large mixing bowl, whisk the melted, cooled butter and sugar until well combined.
• Whisk in the eggs one at a time until the mixture is smooth.
• Whisk in the sour cream and vanilla extract until the batter is creamy and well combined.
• Mix in the dry ingredients: Add the flour mixture to the bowl and stir until just combined. The batter should look mostly smooth. It's fine if there are a few small lumps, don’t overmix.
• Pour the batter into the prepared loaf pan and smooth the top, or create gentle ridges with a spatula, like I did.

  The sugar crust bakes up beautifully either way, but ridges give it a little extra texture.

  Sprinkle the top evenly with the 2 Tablespoons of sugar.

Bake and Cool

• Bake for 50–55 minutes, or until a skewer inserted in the center comes out clean. Start checking around 45 minutes, as baking times may vary.
• If the top begins to brown too quickly during baking, loosely tent it with foil after about 25 minutes. Remove the foil during the last 10–15 minutes so the top can crisp up. Be sure the foil doesn’t touch the batter.
• Let the cake cool in the pan for 10–15 minutes. Then lift it out using the parchment paper and place on a wire rack.
• Cool completely before slicing so the cake sets fully (no gooey texture) and the crust doesn’t break away when you cut it.

Storage

• Store the cooled cake in an airtight container at room temperature for up to 3 days.
• To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature while still wrapped.