Preheat the oven to 325ºF. Butter and flour a large Bundt pan (12- to 16-cup). If you want to use baking spray or nonstick spray instead, coat it right before you add the cake batter.

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

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 2 to 3 minutes.

Continue beating on medium speed while adding the eggs in, one at a time, waiting until fully incorporated before adding the next. Stop occasionally and scrape down the bowl as you incorporate the eggs. Once fully combined, add in the vanilla.

With the mixer on low, add one third of the flour mixture alternating with half of the sour cream. Repeat with another third of the flour, the rest of the sour cream, and the final bit of flour. Mix just until combined, stop to scrape down the bowl and mix once more if needed. (Coat your pan with baking spray now, if needed.)

Pour the batter into the prepared pan, and gently tap it on a towel-lined counter or a cutting board to settle the batter and knock out any large air bubbles. Bake for 1 hour and 20 minutes or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. The cake will last for 3 days in an airtight container.