2 c. flour
3/4 tsp. salt
1/2 lb. butter, room temp.
1 c. granulated sugar
1 3/4 tsp. vanilla
4 eggs
3/4 c. confectioners' sugar
2 tbsp. sour cream

Heat oven to 325 degrees. Butter and flour 8 x 4 inch loaf pan. Combine flour and salt. Beat butter and granulated sugar until very fluffy, about 2 minutes. Beat in 1 1/2 teaspoon vanilla, add eggs one by one, beating well after each addition. Beat in flour on low speed until just smooth.

Pour batter into pan. Bake until toothpick stuck in center comes out clean, about 1 hour and 10 minutes. Cool completely before glazing. Stir confectioners' sugar and sour cream over low heat until almost smooth. Remove from heat and stir in 1/4 teaspoon vanilla and 1/2 teaspoon water. Put cake on a rack and pour on glaze. Let stand until glaze starts to set.