1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the gluten-free flour and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and vanilla extract.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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