Brown Sugar Sour Cream Pound Cake

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup sour cream
1 1/2 teaspoon vanilla extract

In a medium bowl, whisk together the flour, baking powder, salt and baking soda.  In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating for a minute or two between additions.  Scrape the sides and bottom of the bowl.  Add half of the flour mixture and blend well, then add the sour cream and vanilla.  scrape the bowl again, then add the remaining flour, mixing just until blended.  Scoop the batter into a greased 9 or 10 cup bundt-style pan, and bake at 350°F for 55 to 60 minutes, until a tester inserted in the center comes out clean.