Preheat your oven to 325°F (163°C).
Grease and flour your bundt pan thoroughly.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream, mixing just until combined.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for about 15 minutes, then invert onto a cooling rack to cool completely.
