Sour cream pound cake

1 cup butter, cold

2 3/4 cups white sugar

6 eggs

3 cups all purpose flour

1/2 tsp salt

1/4 tsp baking soda

1 cup sour cream

1 1/2 tsp vanilla

Preheat oven to 325 degrees. I use my Cuisinart for this recipe, but you could use a stand mixer. Cream the butter, add the sugar and best lightly until fluffy. Add eggs one at a time, beating well after each addition. Sift the flour, salt and baking soda together over a bowl. Add to the mixer alternately with sour cream, mixing well between each addition. Add vanilla. Pour into a greased and floured Bundt pan. Bake at 325 degrees for 1 hour or until done according to a cake tester or toothpick. Remove from oven. Let sit on a cooling rack for 15 minutes. Then turn out onto a cooling rack to let cool completely.