Heat the oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan thoroughly, taking extra care around the center tube and every decorative crevice.

Whisk the flour, baking soda, and salt together in a medium bowl. Set the dry mixture aside while you prepare the butter and sugar.

Beat the softened butter and granulated sugar for 4 to 5 minutes, until very light and fluffy. Scrape the bowl occasionally so the mixture creams evenly.

Add the room-temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to keep the batter evenly mixed.

Add the dry ingredients in three additions, alternating with the sour cream in two additions. Begin and end with the dry ingredients, mixing only until each addition disappears.

Stir in the vanilla extract just until distributed. Avoid prolonged mixing after the flour has been added.

Transfer the batter to the prepared pan and smooth the top. Bake for 75 to 90 minutes, beginning to check at 75 minutes, until deeply golden and a toothpick near the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 to 15 minutes. Invert it onto a wire rack and cool completely before slicing.