Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
Sift together the flour, baking soda and salt and set aside.
In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
Dust with powdered sugar or the glaze of your choice and enjoy.