Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease your Bundt pan or tube pan thoroughly with baking spray or butter, then dust it lightly with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. This process should take about 3-5 minutes. Proper creaming is crucial for achieving a tender cake.

Step 4: Add the Eggs

Add the eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula to ensure even mixing.

Step 5: Incorporate the Sour Cream and Vanilla

Mix in the sour cream and vanilla extract until fully combined. The batter will start to look silky and smooth.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed. Avoid overmixing, as this can result in a dense cake. Stop mixing as soon as the flour is incorporated.

Step 7: Pour Batter into the Pan

Pour the batter evenly into the prepared Bundt or tube pan, smoothing the top with a spatula.

Step 8: Bake the Cake

Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even cooking.

Step 9: Cool the Cake

Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely before adding the glaze (if desired).

Step 10: Prepare the Glaze (Optional)

In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set before serving.