Preheat oven to 325 degrees. Grease your bundt cake pan very well; set aside.
In a stand up mixer or large mixing bowl, mix together the butter and sugar until light and fluffy; about 4-5 minutes. Mix in the eggs, one at a time, beating after each addition. Mix in the baking soda and salt.
Turn the mixer on low speed and add in the flour and sour cream. Mix until just combined, scraping down the sides of the bowl to ensure everything is well incorporated. Be careful not to over mix the batter.
Pour the batter into the greased bundt cake pan (or loaf pans). Bake on the middle rack in the oven. The cake will take about 75-85 minutes to cook; use a toothpick to check for doneness.
Remove the cake from the oven and cool on a wire rack for 10 minutes, then carefully flip the cake over and remove from pan to cool completely.
Video
Notes
Always make sure you are using a quality nonstick bundt cake pan with its coating still intact. Older pans tend to lose their coating over time causing cakes to stick no matter how well you grease it.
Room temperature ingredients are ideal here. Remove your eggs, butter, and sour cream from the refrigerator ahead so they have time to reach room temperature before assembling.
Scrape down the sides of the bowl while mixing so that all of the ingredients are well incorporated.
Really cream together the butter and sugar so that it's nice and fluffy. However, once you add the flour to the batter, be careful not to over mix it.
Be sure you are using at least a 12-cup bundt cake pan or you risk the cake overflowing. If you don't have a bundt cake pan, you can bake this in two loaf pans or in muffin tins.
Grease the cake pan well before pouring in the batter. I recommend using either shortening or nonstick cooking spray for this. Be sure you get all parts of the inside of the pan including all of the groves near the tube of the pan.
This sour cream pound cake will cook low and slow. Check for doneness using a toothpick inserted in the center of the cake. Let the cake cool on a wire cooling rack for 5-10 minutes before removing from pan to cool completely.