Heat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan thoroughly, making sure to coat every groove, or use baking spray that contains flour.

Whisk the all-purpose flour, baking soda, baking powder, and fine salt together in a medium bowl so the leavening and salt are evenly distributed.

Beat the softened butter and granulated sugar for 3–5 minutes, until the mixture is pale and fluffy. Add the room-temperature eggs one at a time, beating well after each addition, then mix in the vanilla.

Add the dry ingredients in three additions, alternating with the sour cream in two additions. Mix only until the batter is combined, because overmixing can make the cake less tender.

Transfer the batter to the prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted into the thickest part comes out clean or with only a few moist crumbs.

Cool the cake in the pan for 10–15 minutes, then invert it onto a rack and cool completely. If desired, whisk the powdered sugar, milk or lemon juice, and vanilla together, then drizzle the glaze over the cooled cake.