Special equipment: A 9-by-5-inch loaf pan
Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
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