Place oven rack in the middle position and preheat oven to 325 F. Spray a 10-inch tube pan or 12-cup bundt pan with nonsticking cooking spray and set aside.

In a large mixing bowl (or in the bowl of a stand mixer fitted with paddle attachment), cream the sugar and butter until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.

Mix in vanilla extract.

In a medium mixing bowl, whisk to combine flour, salt, and baking soda.

With the mixer on the lowest speed, alternate adding the dry ingredients and sour cream to the wet ingredients, beating after each addition and scraping down the sides of the bowl as needed. *Only mix until just combined. Do not overmix.

Pour batter into the prepared pan, smoothing out the top with a rubber spatula if needed.

Bake at 325° for 70-85 minutes, or until a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.

Cool in pan for 15 minutes; then turn out onto a plate and allow to cool before serving.