Preheat your oven to 350 °F.. Grease and lightly flour a standard 10-inch Bundt pan.
Using a stand mixer or a hand mixer, beat the butter and sugar together in a large bowl until light colored and fluffy.
Beat in the eggs one at a time, making sure that each egg in completely incorporated into the butter mixture before adding another egg.
Beat in the vanilla.
Whisk together your dry ingredients . Add 1/2 the flour mixture, combine, then add half of the sour cream. Repeat again and mix until just combined.
Pour the batter into the prepared Bundt pan. Smooth out the top, then tap on the counter to release any air bubbles.
Bake in the preheated oven until a toothpick inserted in the cake comes out clean AND a toothpick inserted right by the inner tube area comes out clean. This is the last part to bake properly!
Cool for 15-20 minutes then invert the Bundt pan onto a cooling rack. Let cook completely and frost with choice of icing, or eat plain.