A rich and moist pound cake made with sour cream for extra tenderness and a slightly tangy flavor, perfect for any occasion.

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Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients.
Stir in the vanilla extract.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.