Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

In another bowl, whisk together flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Stir in vanilla extract.

Pour batter into prepared pan. Smooth the top with a spatula.

Bake for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely.